How to Make Authentic Amok Trey – Cambodia’s Famous Fish Curry Recipe
Among all Cambodian dishes, Amok Trey (អាម៉ុកត្រី) is often regarded as the crown jewel of Khmer cuisine. This iconic Cambodian fish curry is celebrated for its delicate balance of aromatic spices, creamy coconut milk, and tender freshwater fish, gently steamed to preserve both flavor and texture.
Traditionally served in a banana leaf bowl, Amok Trey reflects Cambodia’s deep culinary heritage and its close relationship with rivers such as the Tonlé Sap, where freshwater fish are abundant. The dish is elegant yet comforting, making it a staple at family gatherings, festivals, and special occasions.
What Is Amok Trey?
Amok Trey is a traditional Khmer curry made with freshwater fish, coconut milk, and kroeung, a fragrant Cambodian spice paste. Unlike Thai or Indian curries, Amok is not soupy. Instead, it has a custard-like consistency achieved through gentle steaming and the use of coconut cream and eggs.
The dish is infused with aromatics such as lemongrass, galangal, turmeric, kaffir lime leaves, and garlic, creating a subtly spiced profile that highlights the natural sweetness of the fish rather than overpowering it.
Cultural Significance of Amok Trey
Amok Trey is widely considered Cambodia’s national dish. It symbolizes refinement, patience, and balance qualities deeply valued in Khmer culture. Historically, Amok was prepared for royalty and religious ceremonies, reflecting its elevated status in Cambodian culinary tradition.
Today, it remains a symbol of Cambodian identity, served to visitors as a representation of the country’s history, hospitality, and connection to the land and water.
Key Ingredients in Amok Trey
Authentic Amok Trey relies on a careful balance of ingredients:
- Freshwater Fish – snakehead fish, catfish, or tilapia
- Coconut Milk and Coconut Cream – for richness and texture
- Kroeung Paste – lemongrass, galangal, turmeric, garlic, shallots, kaffir lime leaves
- Eggs – help create the custard-like consistency
- Fish Sauce – provides umami depth
- Palm Sugar – balances savory flavors
- Banana Leaves – traditional vessel for steaming and aroma
- Kaffir Lime Leaves – sliced finely for garnish
Step-by-Step Guide: How to Make Amok Trey
Ingredients (Serves 4)
- 500 g freshwater fish, cut into bite-sized pieces
- 1 cup coconut milk
- ½ cup coconut cream
- 2 eggs
- 3 tbsp kroeung paste
- 1½ tbsp fish sauce
- 1 tsp palm sugar
- 1 tsp Kampot black pepper
- 2 kaffir lime leaves, finely sliced
- Banana leaves for serving (optional)
Instructions
Step 1: Prepare the Fish
Clean and cut the fish into medium-sized pieces. Pat dry and set aside.
Step 2: Make the Curry Base
In a bowl, combine coconut milk, coconut cream, kroeung paste, fish sauce, palm sugar, and black pepper. Mix well until smooth.
Step 3: Add Eggs and Fish
Whisk the eggs lightly and fold them into the curry mixture. Gently add the fish pieces, ensuring they are well coated.
Step 4: Prepare for Steaming
Line small bowls or ramekins with banana leaves if available. Pour the fish curry mixture into each bowl.
Step 5: Steam the Amok
Place bowls in a steamer and steam over medium heat for 20–25 minutes, or until the curry is set and custard-like.
Step 6: Garnish and Serve
Remove from the steamer and garnish with sliced kaffir lime leaves and a drizzle of coconut cream. Serve hot with steamed jasmine rice.
Texture and Flavor Profile
Amok Trey is prized for its silky, mousse-like texture. The coconut cream creates richness without heaviness, while kroeung provides warmth and fragrance rather than heat. The result is a dish that is delicately spiced, slightly sweet, and deeply aromatic.
Tips for Perfect Amok Trey
- Use firm freshwater fish to maintain texture during steaming
- Steam gently to prevent curdling
- Balance coconut and spice carefully for authentic flavor
- Banana leaves enhance aroma but are optional
Why You Should Try Cooking Amok Trey
Cooking Amok Trey at home allows you to experience Cambodia’s most revered dish in its authentic form. It is a recipe that emphasizes technique, patience, and balance, offering a refined alternative to more heavily spiced curries.
Whether prepared for a special occasion or a cultural exploration, Amok Trey delivers a true taste of Khmer culinary heritage and remains one of Southeast Asia’s most elegant fish dishes.
