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Amok Trey — traditional dish from Siem Reap, Cambodia
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥410kcal
💪32gProtein
🌾12gCarbs
🥑28gFat
🌿1gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🐟 Fish

Amok Trey

How to order / say it
Say it អាម៉ុកត្រី — [AH-mok tray]
Order I'd like the Amok Trey, please.
Locally សូមឲ្យខ្ញុំអាម៉ុកត្រីម្តង។
Say locally

Steamed fish curry wrapped in banana leaves.

Why try it?

Amok Trey is a signature Cambodian dish that showcases the harmonious balance of spices and the country's ingenious use of local ingredients. Its preparation and presentation reflect the cultural importance of seafood.

How it tastes

The fish is delicately spiced and steamed to perfection, creating a fragrant dish with a creamy texture due to the coconut milk base. Served in banana leaf pockets, it offers a subtle sweetness with aromatic herbs.

Origin & History — first documented: 800

Amok Trey dates back to the ancient Angkor Empire, likely originating in the 9th century. It has been a traditional offering during festivals and religious ceremonies, evolving as a national symbol of Khmer cuisine.

Recipe

Ingredients

  • 🐟 300 g white fish
  • 🥛 400 ml coconut milk
  • 🥣 3 tbsp amok spice paste
  • 🥚 2 eggs
  • 🥕 4 large leaves banana leaves
  • 🌿 1 stalk lemongrass
  • 🌿 3 leaves kaffir lime leaves
  • 🥣 1 tbsp fish sauce

Method

  1. 1 Blend amok paste with coconut milk and eggs; marinate fish in this mixture.
  2. 2 Cut banana leaves into large squares and soften over flame.
  3. 3 Spoon fish mixture onto the leaves, add lemongrass and lime leaves.
  4. 4 Wrap leaves into a packet, steam for 20-30 minutes until fish is cooked.

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All Asia recipes — Cambodia — Siem Reap — Amok Trey
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