Amok Trei is a traditional Cambodian dish featuring fish steamed in banana leaves with a creamy coconut milk sauce and fragrant spices. This dish is often served at festivals and family meals. Wrapped in banana leaves, it releases subtle aromas while preserving the tender flesh of the fish. A naturally gluten-free dish, perfect for a Cambodian culinary adventure.
Ingredients
"Kroeung" curry paste
Preparation
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Mix or pound all the ingredients of the paste (lemongrass, garlic, galangal, kaffir lime, turmeric, shallots) in a mortar until you obtain a smooth and very fragrant paste.
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In a large bowl, mix the Kroeung paste with the egg, sugar, fish sauce, and coconut milk. The mixture should become smooth and creamy.
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Gently add the fish cubes to the cream. Mix gently so that each piece of fish is well coated without being crushed.
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Traditional cooking method: Pour the mixture into ramekins lined with banana leaves (or simply into individual steaming bowls).
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Place the bowls in a steamer for 15 to 20 minutes. The mixture should set like a flan, while remaining very soft to the touch.
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Just before serving, pour a small spoonful of fresh coconut cream on top and decorate with thin strips of kaffir lime leaves or some minced sweet red chili.
Amok Trei recipe, Cambodian recipe, gluten-free fish recipe
