Cambodia, Asia

Fish Amok (Amok Trey)

Name: Fish Amok (Amok Trey)
Cook time: 40 min
Total time: 40 min
Yield: Serves 2
Cuisine: Cambodia
Ingredients: White fish fillet (catfish, cod or tilapia), skinless and boneless 240 g; Shrimp paste ½ tsp; Fish sauce 3 tsp; Palm sugar (or light brown sugar) 2 tsp; Egg 1; Coconut milk 280 ml; Noni leaves, or baby spinach or napa cabbage leaves 60 g; Banana leaf (25 cm squares, 2 per cup), or ramekins 4; Lemongrass stalks 2; Galangal (or ginger) 10 g; Ground turmeric (or twice as much grated fresh turmeric) 1 tsp; Makrut lime leaves 4; Garlic cloves 3; Small shallots 2; Large mild dried red chillies 1; Coconut cream (the thick layer from the top of the can) 3 tbsp; Fresh red chilli 1

Cambodia's national dish: fish folded into a lemongrass-galangal kroeung and coconut milk custard, gently steamed in banana-leaf cups.

ServingsServes 2

Total cooking time40 min

DifficultyMedium

Method

Seed the dried chillies and soak them in hot water for 10 minutes. Peel one or two tough outer layers off the lemongrass and thinly slice only the pale, tender bottom part. Thinly slice the galangal, garlic and shallots, and strip the central rib from half the lime leaves and shred them. Pound everything with the turmeric in a mortar for into a fine paste (kroeung). In a blender, add 1–2 tbsp water and blend until no fibres are visible.
Add in this stepLemongrass stalks 2Galangal (or ginger) 10 gGround turmeric (or twice as much grated fresh turmeric) 1 tspMakrut lime leaves 2Garlic cloves 3Small shallots 2Large mild dried red chillies 1
Soften the banana leaves by passing them quickly over a gas flame or dipping them in hot water. Lay two squares on top of each other with the grain crossed, fold up the four sides and pin the corners with toothpicks to make a cup; patch any tears with an extra piece. Ramekins work too. Line the bottom of each cup with the washed and shaken-dry greens.
Add in this stepBanana leaf (25 cm squares, 2 per cup), or ramekins 4Noni leaves, or baby spinach or napa cabbage leaves 60 g
In a bowl, whisk the kroeung with the shrimp paste, fish sauce, palm sugar and egg, then pour in the coconut milk little by little until smooth. Cut the fish into bite-sized pieces 1 cm thick, add them and stir in one direction for , until the mixture thickens slightly and coats the fish. This stirring is what makes the custard set silky.
Add in this stepShrimp paste ½ tspFish sauce 3 tspPalm sugar (or light brown sugar) 2 tspEgg 1Coconut milk 280 mlWhite fish fillet (catfish, cod or tilapia), skinless and boneless 240 g
Fill the cups three-quarters full. Bring water to a strong steam in a 24 cm steamer, put the cups in, cover and steam on medium-high heat for . It is done when the centre springs back when pressed, a skewer comes out without thin liquid, and the fish is opaque (70 °C or more on a thermometer). Open the lid away from your face to avoid the hot steam.
medium-high heat
Spoon the coconut cream over the top, cover and steam on the same medium-high heat for more to set it. Shred the remaining lime leaves very finely, slice the red chilli thinly and scatter them over. Serve warm with jasmine rice.
Add in this stepCoconut cream (the thick layer from the top of the can) 3 tbspMakrut lime leaves 2Fresh red chilli 1
medium-high heat

Cook's tip

A smooth kroeung gives a smooth amok, so use only the tender part of the lemongrass. If you can't find noni leaves, baby spinach or napa cabbage is the closest match. If the custard splits and turns watery, the heat was too high or it steamed too long; cut 2–3 minutes next time.

Cooking it at camp

Make the kroeung at home and pack it in a sealed container in the cooler. At camp, a pot with a little water and a plate on a trivet, lid on, works as a steamer, and foil or aluminium cups are easier than banana leaves. Keep the fish below 5 °C and cook it the same day.