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+ servings

Trey Amok (A Steamed Fish Curry)

Trey Amok is the national dish of Cambodia.  It is easy to see why a lovely steamed fish curry!
Course Main
Cuisine Cambodia
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 289kcal
Author International Cuisine


  • 3 cloves garlic finely chopped
  • 1 large shallot bulb finely chopped
  • 3 stalks lemongrass ends trimmed, inner tender stalk only, finely chopped
  • ½ inch piece galangal peeled and finely chopped
  • 2 kaffir lime leaves finely chopped (lime zest can be substituted)
  • 1 teaspoon tumeric powder
  • 1 teaspoon light brown sugar packed
  • 1 teaspoon salt
  • 2 teaspoons chili paste – like Sambal Oelek
  • 1 tablespoon vegetable oil
  • ½ teaspoon shrimp paste optional – substitute anchovy paste if you can’t find shrimp paste
  • 1 cup coconut milk well shaken
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 pound firm mild white fish – like halibut, mahi mahi, or true cod, skin removed
  • 1 cup fresh spinach leaves cut into ½-inch thick ribbons
  • 1 egg
  • 1 tablespoon fish sauce
  • red bell pepper sliced
  • Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves
  • 1 large banana leaf to make the bowl


  • Place the first 5 ingredients in a mortar and pestle and pound to a paste.
  • Add the remaining ingredients and pound or process until all spices are well incorporated.
  • Fish Amok
  • Thinly slice the fish into ½-inch thick bite size pieces and set aside.
  • Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute.
  • Add the shrimp paste, coconut milk, sugar and salt, whisking to combine.
  • Turn the heat to medium and simmer for 2 minutes, whisking occasionally.
  • Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula.
  • Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off.
  • In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan.
  • Pour the egg mixture into the saucepan and gently fold it into the curry.
  • To make a banana leaf bowl, cut out a circle about 7 inches and using a toothpick secure four sides to make a bowl.
  • Serve the amok in a banana leaf bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few sliced red pepper pieces and a sprinkling of kaffir lime leaf ribbons or lime zest.


Calories: 289kcal | Carbohydrates: 12g | Protein: 14g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 1573mg | Potassium: 273mg | Fiber: 1g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 4.3mg | Calcium: 170mg | Iron: 4.2mg