Amok Trei – Coconut Fish Curry Parcels

If there is one item of Cambodian food that incites real passion amongst tourists to Cambodia, it is fish amok (amok trei). The mousseline fish curry steamed in a banana leaf container is one of the few Cambodian foods that consistently strikes a chord with foreigners from everywhere.

Amok Trei - Coconut Fish Curry Parcels
Cuisine: Cambodian
Recipe type: Curry
  • 1 clove garlic, chopped
  • 1 red onion, chopped
  • 5 cm fresh galangal, chopped
  • 2 tablespoons lemongrass, chopped
  • ½ teaspoon ground turmeric
  • 1 teaspoon paprika
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 400g can coconut milk
  • 450g snapper fillets
  • 4 - 8 banana leaves (or 8 large dark green cabbage leaves)
  1. Place the garlic, onion, galangal, lemongrass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended
  2. Add the coconut milk and process again until thoroughly mixed
  3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring
  4. Continue to cook gently for about 10 minutes until thickened
  5. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square
  6. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well and set the remaining sauce aside
  7. Place ⅛ of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under
  8. Steam the parcels for 1 hour
  9. minutes before the end of the cooking time, gently reheat the remaining sauce
  10. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening
  11. Serve immediately with rice

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