Cambodian Fish Curry Amok Steamed in Banana Leaf Cups

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Amok Trey is Cambodia's signature curry: delicate white fish is folded into a coconut-rich, turmeric-scented curry thickened with egg, then gently steamed in folded banana leaf cups. The result is silky, aromatic, and lightly perfumed with lemongrass, galangal, and kaffir lime, a dish that feels both comforting and celebratory.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 19 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Khmer Curry Paste (Kroeung)

• 2 stalks fresh lemongrass, trimmed and thinly sliced
• 1 tbsp fresh galangal, peeled and chopped
• 1 tbsp fresh turmeric root, peeled and chopped (or 1 tsp ground turmeric)
• 3 tbsp shallots, roughly chopped
• 2 tbsp garlic, roughly chopped
• 2 tsp shrimp paste, wrapped in foil and toasted
• 1 tbsp cilantro stems, chopped
• Zest of 1 kaffir lime

For the Fish Curry

• 500 g (about 1 lb) firm white fish fillets (catfish, snapper, or cod), cubed
• 1 cup full-fat coconut cream
• 1 cup full-fat coconut milk
• 2 large eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 small Thai or Japanese eggplant, cut into 1/2-inch cubes
• 6 kaffir lime leaves, finely shredded

For the Banana Leaf Cups and Garnish

• 2 large banana leaves, cut into 4 pieces about 7 x 7 inches and softened over a flame
• 1/2 cup Thai basil leaves
• 1/4 cup long beans, cut into 1-inch pieces
• Steamed jasmine rice, to serve

Directions

1. Make the kroeung paste by combining the lemongrass, galangal, turmeric, shallots, garlic, toasted shrimp paste, cilantro stems, and kaffir lime zest in a small food processor. Blitz to a rough paste, adding 2-3 tablespoons of water if needed.
2. In a large bowl, combine the cubed fish with the kroeung paste, tossing gently so the paste coats each piece. Let marinate for 10 minutes while you prepare the banana leaf cups.
3. Briefly hold each banana leaf square over a gas flame or pass under hot water until it becomes pliable and deep green. Fold each square into a small bowl or cup shape by pinching four corners together and securing with a toothpick or short piece of bamboo skewer, creating four 1-cup cups.
4. Add the coconut cream, coconut milk, beaten eggs, fish sauce, and palm sugar to the marinated fish. Stir very gently to combine without breaking up the fish, then fold in the eggplant, shredded kaffir lime leaves, and long beans.
5. Divide the fish curry mixture evenly among the prepared banana leaf cups, filling each about three-quarters full. Top each cup with a few Thai basil leaves.
6. Prepare your steamer: fill a wok or large pot with 5 cm (2 inches) of water and bring to a steady boil. Arrange the banana leaf cups on a steaming rack and cover the pot tightly.
7. Steam the cups over medium heat for 22-25 minutes, until the curry is just set, slightly jiggly in the center like a soft custard, and the fish flakes easily. Refill the pot with hot water if it boils dry.
8. Carefully lift the cups from the steamer and let rest for 3 minutes. Spoon a little extra coconut cream over each, scatter additional basil leaves on top, and serve hot with jasmine rice.

Cook’s Notes

• Use firm white fish such as catfish, snakehead, or red snapper so the cubes hold their shape during steaming.
• If fresh kroeung ingredients are hard to find, substitute 2 tbsp of store-bought Cambodian or Thai red curry paste and add an extra 1 tsp ground turmeric.
• Always toast the shrimp paste wrapped in foil over a dry skillet for 1-2 minutes; this unlocks its deep, savory aroma essential to the kroeung.
• Do not overbeat the eggs into the coconut or the curry will turn rubbery; gently whisk until just combined, then fold.
• Run out of banana leaves? Bake the curry in a greased shallow ramekin at 180°C (350°F) for about 25 minutes instead.

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