Amok Trey – Cambodian Fish Curry

What you need

Ingredients

Measured for 4 servings.

• 454 gBoneless cod fillet
• 400 mlUnsweetened canned coconut milk
• 30 gWet red curry paste
• 15 mlFish Sauce
• 4 gBrown Sugar
• 240 mlReady-to-use chicken stock
• 55 gEgg, without shell
• 2 leaves (about 0.4 g)makrut lime leaves
• 15 mlVegetable oil
• 20 gFresh coriander leaves
• 20 gLime wedges

Make it

Method

1. 01

   Cut 454 g boneless cod into even 3 cm cubes. Whisk 400 ml unsweetened canned coconut milk with 15 ml fish sauce, 4 g brown sugar and 240 ml ready-to-use chicken stock. Beat the 55 g egg separately. Line four heatproof bowls with food-safe parchment or cleaned banana leaf and ready a lidded steamer.

2. 02

   Heat 15 ml vegetable oil in a small pan over medium heat. Stir in 30 g wet red curry paste for 1 minute until fragrant, without burning. Remove from the heat and whisk into the coconut mixture; let it cool until just warm, then whisk in the beaten egg. Stir in the raw fish and two lightly bruised makrut lime leaves.

3. 03

   Divide fish and liquid evenly among the four lined heatproof bowls. Place them above gently simmering water, cover the steamer and steam for about 20–25 minutes, until the mixture has lightly set and the fish is opaque and flakes easily. The water must remain below the bowls; do not boil the fish in the sauce first.

4. 04

   Lift the hot bowls out carefully and let stand 2 minutes. Remove and discard the lime leaves; scatter 20 g chopped coriander over the four portions and offer 20 g lime wedges. The leaves and bowl lining are not eaten.