Plat principal · Cambodia · Phnom Penh

Fish Amok (Amok Trey) 🐟

Name: Fish Amok (Amok Trey)
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Khmer
Ingredients: 500 g firm white fish (snakehead, cod or tilapia), cut into bite-size pieces; 3 tbsp kroeung paste (lemongrass, galangal, turmeric, garlic, kaffir lime zest, pounded); 400 ml coconut milk, divided; 1 egg; 1 tbsp fish sauce; 1 tsp palm sugar; 100 g green beans or baby corn, trimmed; Kaffir lime leaves, shredded, to garnish; Red chili, sliced, to garnish; Banana leaves or ramekins for steaming; Steamed jasmine rice, to serve

Amok trey is Cambodia's crown dish: white fish folded into a silky coconut custard perfumed with kroeung — a pounded paste of lemongrass, galangal, turmeric, garlic and kaffir lime — then steamed inside a banana-leaf cup until it sets like savory silk. Milder and more custardy than its Thai cousin, it finishes with a slick of warm coconut cream and a fan of chili and lime leaf. Reach for it the way a Khmer family would: with steamed rice, at the middle of a shared table.

Phnom Penh Khmer ⏱ 60 min Intermédiaire

Méthode

1

Whisk 200 ml coconut milk with the kroeung paste, egg, fish sauce and palm sugar until smooth and fragrant.
2

Fold in the fish and vegetables, then rest the mixture 10 minutes so the sauce thickens slightly.
3

Make cups from banana leaves secured with toothpicks, or butter small heatproof ramekins; fill two-thirds full.
4

Stand the cups in a steamer and steam over medium heat 20-25 minutes, until the custard is just set and still glossy in the center.
5

Meanwhile simmer the remaining coconut milk until slightly reduced and pour it warm over each amok.
6

Garnish with shredded kaffir lime leaf and red chili; serve straight away with steamed rice.

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Fish Amok (Amok Trey) 🐟

Méthode

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