“Authentic Cambodian Breakfast Experience: Amok Trei and Sticky Rice”

Allergens

Fish, Coconut

Ingredients

• 1 lb tilapia or any white fish fillets, cut into bite
• sized pieces
• 2 cups coconut milk
• 3 tbsp tamarind paste
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp lemongrass, thinly sliced
• 1 tbsp kaffir lime leaves, torn (or substitute with lime zest)
• 2 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• Salt to taste
• 3 cups sticky rice

Instructions

1. In a large bowl, combine the fish fillets, coconut milk, tamarind paste, lemongrass, kaffir lime leaves (or lime zest), turmeric, sugar, salt, and pepper. Mix well and let it marinate for at least 30 minutes in the refrigerator.
2. While the fish is marinating, prepare the sticky rice according to package instructions or traditional methods. Set aside.
3. In a large frying pan or wok, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant and softened.
4. Add the marinated fish mixture into the pan with the onions, cook for 5 7 minutes until the sauce thickens slightly and the fish is cooked through.
5. Serve the Amok Trei over a bed of sticky rice. Garnish with fresh cilantro leaves for added color and aroma.

Chef’s Insight

Cambodian cuisine often features fragrant herbs and spices that create a sensory experience. This dish is no exception, with its use of lemongrass, kaffir lime leaves, and ginger. These ingredients work together to provide an unforgettable taste experience.

Notes

The combination of fish and coconut milk creates a rich sauce that complements the fluffy sticky rice perfectly.