Amok Trey

Ingredients

Fresh cilantro

a handful, for garnish

Cooked rice

4 servings

Salt

to taste

Green beans

1 cup, trimmed

Red bell pepper

1, thinly sliced

Kaffir lime leaves

4, finely shredded

Egg

1, beaten

Sugar

1 tablespoon

Fish sauce

2 tablespoons

Kroeung paste

4 tablespoons

Coconut milk

1 cup

White fish fillets

500 grams, cut into bite-sized pieces

Instructions

1. In a blender or food processor, combine the kroeung paste, fish sauce, sugar, and coconut milk. Blend until you have a smooth and well-incorporated mixture.
2. Season the fish fillets with salt and set aside.
3. In a large bowl, lightly beat the egg. Pour in the blended mixture and stir well.
4. Add the fish pieces, shredded kaffir lime leaves, sliced red bell pepper, and green beans to the bowl. Mix gently, ensuring all ingredients are coated in the sauce.
5. Divide the mixture evenly among four banana leaves or heatproof bowls. If you are using banana leaves, fold them into parcels and secure with toothpicks.
6. Place the parcels or bowls into a steamer. Steam for approximately 30-40 minutes, or until the fish is fully cooked and the sauce has thickened.
7. To serve, spoon a portion of cooked rice into each bowl. Unwrap the banana leaf parcels and place the amok trey on top of the rice. Garnish with fresh cilantro. Enjoy your journey into Cambodian cuisine!