Amok Trey is considered the national dish of Cambodia. It is a rich, fragrant fish curry that is steamed inside banana leaves, giving it a unique, delicate texture and herbaceous aroma. The paste relies heavily on Kroeung (a foundational Khmer spice paste) and coconut milk.

Prep Time	Cook Time	Serves
30 minutes	30 minutes	4

Part A: Ingredients

• Fish: 1.5 lbs Firm White Fish Fillets (e.g., Cod, Halibut, or Catfish), cut into 1-inch cubes.
• Kroeung (Paste): 2 Tbsp Galangal (minced), 2 Tbsp Lemongrass (minced), 1 Tbsp Turmeric, 2 Red Thai Chilies, 3 Kaffir Lime Leaves (chopped), 3 cloves Garlic, 2 Shallots, 1 tsp Salt.
• Curry Base: 1 cup Thick Coconut Cream, 1 Tbsp Fish Sauce, 1 tsp Sugar, 1 large Egg.
• Steaming: 4 large Banana Leaves (or foil), 1/4 cup Thinly Sliced Kaffir Lime Leaves (for garnish).

Part B: Instructions

Step 1: Make the Kroeung Paste

1. Using a mortar and pestle or food processor, combine all the Kroeung ingredients until a fine, fragrant paste forms.

Step 2: Combine the Curry

1. In a large bowl, whisk the thick coconut cream, fish sauce, sugar, and egg.
2. Stir in the prepared Kroeung paste until the base is a smooth, creamy yellow color.
3. Gently fold the fish cubes into the curry base, ensuring they are well coated.

Step 3: Prepare the Banana Leaf Pouches

1. If using banana leaves, cut them into 4 squares (about $10 \times 10$ inches). Soften them slightly by holding them over a low flame or hot steam.
2. Shape each banana leaf square into a cup or boat by folding up the sides. Place a portion of the fish mixture inside each pouch.
3. Garnish the top of the mixture with a few thin strips of Kaffir lime leaves.

Step 4: Steam

1. Set up a steamer basket over boiling water.
2. Place the Amok Trey pouches in the steamer, cover, and steam for 25–30 minutes, or until the custard is set and the fish is cooked through.

Step 5: Serve

• Serve the Amok Trey hot, right in its banana leaf pouch, often with steamed jasmine rice.