«

»

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
Author:
Cuisine: Cambodian
Recipe type: Curry
Ingredients
  • 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)
Instructions
  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

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
16
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining