Amok Trey

Ingredients

• Fresh cilantro (for garnish)
• Cooked rice (for serving)
• Salt (to taste)
• Green beans (100g, trimmed and cut into 2-inch pieces)
• Red bell pepper (1, thinly sliced)
• Kaffir lime leaves (4 leaves, thinly sliced)
• Egg (1)
• Sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Kroeung paste (3 tablespoons)
• Coconut milk (1 can (400ml))
• White fish fillets (500g)

Instructions

1. In a blender or food processor, blend the kroeung paste, fish sauce, sugar, and coconut milk until smooth.
2. Cut the fish fillets into bite-sized pieces and season with salt.
3. In a large bowl, whisk the egg and then add the blended mixture. Mix well.
4. Add the fish, kaffir lime leaves, red bell pepper, and green beans to the bowl. Stir to coat the fish and vegetables with the sauce.
5. Divide the mixture evenly among four banana leaves or heatproof bowls.
6. Steam the amok trey for about 30-40 minutes, or until the fish is cooked through and the sauce has thickened.
7. Serve the amok trey over cooked rice and garnish with fresh cilantro.