Cambodian Fish Amok (Amok Trey អាម៉ុកត្រី) For A Bikepacker Who Cycled From SG to China
This is the Cambodian dish that reminded him of home ❤️
During a 133-day cycling journey from Singapore to China, Ram (@dhnrjb) made a stop in Cambodia and savoured Amok Trey or fish amok, a traditional Cambodian dish that instantly took him back home. The rich, creamy flavours reminded him of Singapore's otak-otak—a familiar comfort in a foreign land.
This recipe captures the essence of that moment, blending aromatic spices and coconut cream in a fragrant, steamed fish curry that’s both nostalgic and distinctively Cambodian.
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Ingredients
fish paste:
300g catfish/snakehead/dory fillet, cubed
5 kaffir lime leaves, sliced thin
2 tsp palm sugar
1 egg, beaten
300ml coconut cream
spice paste:
5 shallots, sliced
5 cloves garlic
1 inch turmeric root
1 inch galangal, sliced
6-10 dry red chillies, soaked in hot water
1 tsp thai shrimp paste
1 tbsp Cambodian fermented fish (prahok), optional (if not available, substitute with 3 tbsp fish sauce)
coconut topping:
200ml coconut cream
2 tsp cornstarch
1/2 tsp salt
garnish:
3 banana leaves, cut into circles
3 kaffir lime leaves, sliced thin
3 red chillies, sliced
Directions
Pound/blend all the spice paste ingredients together into a fine paste.
Fold in the the fish, palm sugar, egg, lime leaves and coconut cream into the spice paste until well combined
Fold the banana leaves into a boat and insert the fish mixture. steam on medium heat on a rack for 10-15 minute or until fish is fully cooked and the spiced custard is set
Whisk coconut cream with cornstarch and pour into the amok. cover and steam for 5 more minutes or until the coconut topping is set
Garnish with lime leaves and chilli and serve with steamed rice!
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