Fish amok ‘amok trey’ (a mild curry) which you'll find on every Cambodian menu and served in every household – it is a staple meal, traditionally steamed in (and served in) a banana leaf parcel, accompanied by rice. You can substitute the fish for any meat or tofu.
This recipe is found in Nyum Bai! (meaning – Have you eaten? Let’s eat) – a beautiful cookery book of Cambodian recipes, 100% of the proceeds of which go to Green Gecko, an incredible inspiring school for street children, set up by Aussie Tania Palmer.
4 large fish fillets (white firm flesh fish)
2 cups of coconut cream
2 cups of cabbage or spinach
1 tablespoon of lemongrass, minced
1 tablespoon of galangal or ginger, minced
1 teaspoon of turmeric (fresh or powdered)
4 large kaffir lime leaves
4 cloves garlic, minced
2 large eggs, beaten
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce
1 teaspoon shrimp paste
2 teaspoons red curry paste
Mix lemongrass, galangal, turmeric, garlic, salt, sugar, fish sauce, shrimp paste and red curry paste together and set to one side.
Chop fish into bite-sized pieces and cover in above mixture. Add eggs to mixture and stir until covered.
Line the bowl with cabbage or spinach and add fish mixture. Place bowl in a pan of water and cook in hot oven for 10 minutes, or until the fish is cooked.
Add the coconut milk and kaffir lime leaves and steam for further 10 minutes. Serve with steamed rice.