Dish

Amok trey

Fish Amok

Amok trey is made by steaming fish in a mixture of coconut milk, lemongrass, and chili peppers. The dish is typically served with a side of steamed rice and garnished with fresh herbs such as cilantro or basil. The dish has a creamy texture and a spicy kick.

Asian cuisine› Southeast Asian cuisine› Cambodian cuisine

Seafood› Fish Dish

Origins and history

Amok trey is believed to have originated in Cambodia and is a popular dish throughout the country. It is often served at special occasions such as weddings and festivals.

Dietary considerations

Amok trey is a great option for those following a pescatarian or gluten-free diet. However, the dish may not be suitable for those with a low tolerance for spicy foods.

Variations

There are many variations of amok trey, with different regions of Cambodia adding their own unique twist to the dish. Some variations include using different types of fish, such as catfish or snakehead, or adding additional ingredients to the coconut milk mixture such as kaffir lime leaves or galangal.

Presentation and garnishing

Amok trey is typically served in a banana leaf bowl with a side of steamed rice. Garnish with fresh herbs such as cilantro or basil for added flavor and presentation.

Tips & Tricks

When steaming the fish, make sure to wrap it tightly in the banana leaf to prevent the coconut milk mixture from leaking out. To add extra flavor, try adding a splash of fish sauce or lime juice to the coconut milk mixture.

Side-dishes

Amok trey is typically served with a side of steamed rice and garnished with fresh herbs such as cilantro or basil. It can also be served with a side of pickled vegetables for added texture and flavor.