Cambodian Amok Trei: Steamed Fish in Coconut Milk Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g white fish fillets (e.g., tilapia, cod, or catfish) 1 cup coconut milk 2 shallots, finely chopped 2 cloves garlic, minced 1 tablespoon ginger, grated 1 teaspoon turmeric powder 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 cup kaffir lime leaves, finely chopped 2 tablespoons lemongrass, thinly sliced 1 tablespoon palm sugar 1 tablespoon fish sauce 1 egg yolk 30g unsalted roasted peanuts, crushed (optional) 1 tablespoon chopped cilantro for garnish

Instructions

1. a. In a large bowl, combine the fish fillets with coconut milk and let it marinate for about 20 minutes. b. Heat a pan over medium heat. Add shallots, garlic, and ginger, and sauté until fragrant, about 2 minutes. c. Stir in turmeric powder, salt, white pepper, kaffir lime leaves, and lemongrass. Cook for another minute. d. Transfer the mixture to a blender or food processor and blend until smooth. e. Add the pureed mixture back into the pan and cook for 2 minutes over medium heat. f. Stir in palm sugar and fish sauce. Adjust seasoning as needed. g. Remove the pan from heat, then add the marinated fish fillets. h. Gently stir to coat the fish evenly with the sauce. Cover and let it steam for 5 minutes or until the fish is cooked through. i. In a small bowl, whisk the egg yolk until smooth. Drizzle it over the cooked fish, and carefully mix in the crushed roasted peanuts (if using). j. Garnish with fresh cilantro before serving.

Chef’s Insight

The use of kaffir lime leaves and lemongrass adds a unique flavor profile to this dish, making it truly authentic and unforgettable.

Notes

Adjust the spiciness of the dish by adding more or less white pepper as desired.