Cambodian Amok Trei: Traditional Fish Steamed in Banana Leaf with Jasmine Rice and Spicy Cucumber Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 servings of white fish fillets (cod or tilapia)
• 1 package (400g) of jasmine rice
• 2 large cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 large banana leaves, fresh or frozen
• 2 cups coconut milk
• 2 tablespoons tapioca starch
• 3 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground white pepper
• 1/2 cup water chestnuts, chopped (optional)
• 1 tablespoon vegetable oil
• Fresh cilantro for garnish

Instructions

1. Prepare the jasmine rice according to package instructions and set aside.
2. In a large mixing bowl, combine fish fillets with coconut milk, tapioca starch, 1 thinly sliced shallot, minced garlic, turmeric, white pepper, and half of the water chestnuts (if using). Mix well and let marinate for 10 minutes.
3. For the cucumber salad, slice the cucumbers into thin ribbons and toss with rice vinegar, sugar, salt, and remaining sliced shallots. Set aside to marinate for at least 15 minutes.
4. Steam the fish mixture in banana leaves according to your steamer's instructions, approximately 8 10 minutes.
5. Once cooked, remove the fish from the banana leaf and garnish with fresh cilantro before serving.
6. Serve Amok Trei alongside jasmine rice and cucumber salad.

Chef’s Insight

The balance of flavors in this dish is key to its success - the fish marinade imparts a subtle sweetness, while the cucumber salad brings a refreshing tanginess.

Notes

For an authentic Cambodian experience, use fresh banana leaves when available.