About the dish
Amok trei is regarded as the signature dish of Khmer cooking. Pieces of white freshwater fish are combined with coconut milk, egg and a yellow kroeung paste of lemongrass, galangal, turmeric and kaffir lime leaves, then steamed in banana-leaf cups until the mixture sets into a soft, mousse-like custard. Slightly bitter noni leaves are often laid in the base, and the top is finished with a little thick coconut cream and strips of chilli. It is eaten with jasmine rice. A simpler version, closer to a thick curry, is cooked in a wok instead of steamed.
Main ingredients
- white fish
- coconut milk
- egg
- lemongrass
- galangal
- turmeric
- kaffir lime leaves
- banana leaves
More: Wikipedia (en)
