Amok Trey – Cambodian Fish Curry
A delicious seafood recipe to enjoy at home. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce. Heat the...
Ingredientes
- 1 lb Fish fillet
- 1 Can Coconut Milk
- 2 tablespoons Red Curry Paste
- 1 tablespoon Fish Sauce
- 1 tsp Brown Sugar
- 1 cup Chicken Stock
- 1 Egg
- 2 Kaffir Lime Leaves
- 1 tablespoon Vegetable Oil
- Handful Banana Leaves
- Garnish Cilantro
- Garnish Lime
Instrucciones
- In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
- Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
- Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
- Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
- Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
- Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
- While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
- Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
- Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
- Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving
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