Amok trey is one of the most famous dishes in Cambodia. It consists of fish seasoned with a Cambodian curry paste called kroeung, coconut milk, egg, and other spices.
Amok trey is also one of the main dishes in Cambodian cuisine and is usually eaten with steamed rice as a complement.
Cultural Value, Taste, and History of Amok Trey
Amok Trey | Wikimedia Commons/David Jones
Amok trey has a taste similar to a mild Thai red curry. It is usually served in a coconut shell and is a mainstay of Cambodia’s Water Festival celebrations, which marks the changing course of the Tonle Sap River and is a time to express gratitude to the Mekong River for its abundance of fish and fertile soil. The fish in this dish is marinated in a thick curry paste and steamed in small banana leaf containers, adding a distinctive aroma and flavor to the dish.
The small cups are steamed over boiling water, while the aroma of sweet coconut, galangal, and turmeric wafts through the air. Once cooked, the dish is usually topped with a spoonful of coconut milk, then garnished with sliced chilies or noni leaves as a garnish.
Amok trey is believed to have originated from the Khmer Empire that existed since the 9th century. However, when the Khmer Rouge regime led by Pol Pot came to power in the 1970s, many Cambodian cultural and culinary traditions were destroyed, including the near extinction of the culinary heritage of amok trey, yet the dish is still able to survive and continues to grow.
How to Make Amok Trey
Amok Trey | Wikimedia Commons/Ben Yapp
There are many variations of amok trey that can be tailored to suit different tastes. However, if you want an authentic version, we have the traditional recipe which uses only fresh local ingredients and follows the classic method: the paste is made by hand using a mortar and pestle, not a food processor. This traditional technique maintains the balance of flavors and ensures the perfect texture.
1. Start by making the yellow kroeung paste. Slice the ingredients—such as lemongrass, garlic, galangal, shallots, turmeric, and kaffir lime leaves—then pound them all in a mortar until they form a smooth paste.
2. Mix the kroeung paste with the fish and other ingredients, except the mengkudu leaves.
3. Put the mixture into a banana leaf container, then steam for 20 minutes.
4. Once cooked, add toppings such as coconut milk, kaffir lime leaves, and sliced red chilies as garnish.
Amok trey offers a unique and distinctive combination of flavors, creating a culinary experience of its own. Its smooth texture comes from coconut milk, while ingredients such as lemongrass, turmeric, and garlic add rich aromas and flavors — sweet, fragrant, and slightly spicy.
The fresh fish used in amok trey enhances its natural, fresh flavors. A sprinkling of kaffir lime leaves and red chilies provides a balance of sour, slightly bitter, and spicy.
Amok trey can be a healthy food choice, depending on the ingredients used in its preparation; fish as the main ingredient is a source of protein, omega-3, and various important nutrients that are beneficial for the body and coconut milk, which is commonly used in this dish, contains healthy fats and can help increase good cholesterol levels, although it is also high in calories and saturated fat, so its consumption should be limited.
In addition, spices such as turmeric and lemongrass are known to have health benefits, such as helping to reduce inflammation and supporting the digestive system. Thus, the nutritional value of amok trey depends greatly on the composition of the ingredients and how it is cooked.
Sources:
The Happy Foodie. (2021). Steamed Fish Curry with Coconut, Turmeric, Lemongrass and Kaffir Lime Leaves (Amok trey). https://thehappyfoodie.co.uk/recipes/steamed-fish-curry-with-coconut-turmeric-lemongrass-and-kaffir-lime-leaves-amok-trey/
Changkran Khmer Restaurant. (2023). Fish Amok Recipe. https://changkrankhmer.com/blog/fish-amok-recipe/
PinterPolitik. (2023). Mencoba Kuliner Kamboja. https://www.pinterpolitik.com/pinter-ekbis/mencoba-kuliner-kamboja/
