Amok Trei

Introduction to Amok Trei

Amok Trei, a traditional Cambodian dish, is a beloved staple in Khmer cuisine. It's often referred to as the national dish of Cambodia and has a rich history that reflects the intertwining of local ingredients and royal cooking techniques. Amok Trei is essentially a steamed fish curry, wrapped in banana leaves, and cooked with a fragrant kroeung, a spice paste made from local ingredients.

Historically, amok dishes were enjoyed at royal banquets and ceremonial feasts, with the fish symbolizing prosperity and fortune. Over time, the dish has become widely popular and is now enjoyed by people from all walks of life in Cambodia and beyond.

Ingredients

• Fish (typically freshwater fish like catfish or tilapia)
• Coconut Milk
• Lemongrass
• Kaffir Lime leaves
• Shallots
• Garlic
• Galangal
• Turmeric
• Chili
• Egg
• Banana Leaves
• Fish Sauce
• Palm Sugar
• Salt

Preparation

Step 1: Preparing the Kroeung Paste

The kroeung paste is the heart of Amok Trei. Begin by pounding the lemongrass, kaffir lime leaves, shallots, garlic, galangal, turmeric, and chili together using a mortar and pestle until you achieve a smooth, fragrant paste. Ensure everything is finely ground, as this will ensure the flavor is evenly distributed.

Step 2: Marinating the Fish

Slice the fish into bite-sized pieces. In a mixing bowl, combine the fish pieces with the kroeung paste. Let the marinade sit for approximately 30 minutes, allowing the flavors to penetrate the fish thoroughly.

Step 3: Preparing the Coconut Mixture

In another bowl, whisk together one egg and coconut milk. Add a dash of fish sauce and a pinch of palm sugar to enhance the taste. Stir well until all ingredients are blended seamlessly.

Step 4: Preparing the Banana Leaves

To make the traditional bowls for steaming, cut the banana leaves into squares and briefly pass them over an open flame to make them pliable. Fold the edges up and fasten with toothpicks or staples to form small bowls.

Cooking Process

Step 5: Combining Ingredients

Gradually fold the marinated fish into the coconut mixture. Ensure each piece is thoroughly coated in the creamy mixture.

Step 6: Steaming the Amok

Divide the mixture evenly among the banana leaf bowls. Top each serving with a few strips of kaffir lime leaves for added aroma. Place the bowls in a steamer and steam for 15-20 minutes, or until the fish is cooked and the mixture has set.

Enjoying Amok Trei

Amok Trei is best served hot, straight from the steamer. Accompany it with steamed rice to soak up the rich curry sauce. Garnish with freshly chopped chilies or cilantro if desired. Enjoy your Amok Trei slowly, appreciating the blend of spices and the tender steamed fish, a testament to the intricate flavors of Cambodian cuisine.