Amok Trey – Cambodian Fish Curry

What you need

Ingredients

Measured for 5 servings.

• 454 gFish fillet
• 400 mlCoconut Milk
• 30 gRed Curry Paste
• 15 mlSoy sauce
• 4 gBrown Sugar
• 240 mlChicken Stock
• 1 pcs (approx. 55 g)egg
• 2 pcs (approx. 4 g)Lime Zest
• 15 mlvegetable oil
• 30 gBaking Parchment
• 20 gCilantro
• 20 gLime

Make it

Method

1. 01

   Weigh and prepare all ingredients for Amok Trey – Cambodian Fish Curry: 454 g Fish fillet, 400 ml Coconut Milk, 30 g Red Curry Paste, 15 ml Soy Sauce, 4 g Brown Sugar, 240 ml Chicken Stock, 1 pcs (approx. 55 g) Egg, 2 pcs (approx. 4 g) Lime Zest, 15 ml Vegetable Oil, 30 g Baking Parchment, 20 g Cilantro, 20 g Lime. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Fish fillet and the listed liquids, bring to a gentle simmer, and cook partly covered for about 15 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Amok Trey – Cambodian Fish Curry into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.