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 during 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 getaway.

Amok Trei, Cambodian-style fish

Cambodia

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Preparation time 5 mins Cooking time 20 mins Total time 25 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 500 g white fish (tilapia, cod)

• 250 ml coconut milk

• 2 tbsp Khmer curry paste (or red curry paste)

• 2 eggs

• 1 Tbsp fish sauce

• 1 tbsp palm sugar (or brown sugar)

• 2 leaves for wrapping

• Kaffir leaves for garnish (optional)

Preparation

1. Cut the fish into pieces and set aside.
2. In a bowl, beat the eggs with the curry paste, coconut milk, fish sauce and sugar.
3. Add the fish pieces to this mixture and stir well to coat.
4. Cut the banana leaves into large squares and fold them to form cups or small pockets.
5. Pour the fish mixture into each banana leaf pocket, then carefully fold them closed using toothpicks.
6. Steam for about 20 minutes, until the fish is cooked through.
7. Serve the Amok Trei with rice and garnish with finely chopped kaffir lime leaves if desired.

Keywords: Amok Trei recipe, Cambodian recipe, gluten-free fish recipe

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