Amok Trei Mok

A fragrant and subtly spiced Cambodian fish curry, gently steamed in coconut milk until tender, served alongside fluffy jasmine rice and crisp steamed green beans for a complete meal.

• Prep: 30 min
• Cook: 35 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $5.88/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• steam
• savory
• comfort food
• rich
• classic
• spicy

Ingredients

• 1.5 pound firm white fish fillets
• 1 tablespoon cooking oil
• 1 shallot (medium, roughly chopped)
• 3 clove garlic (roughly chopped)
• 1 ounce fresh ginger (peeled, roughly chopped)
• 1 tablespoon red curry paste
• 13.5 fluid ounce full-fat coconut milk
• 1.5 teaspoon granulated sugar
• 1.5 teaspoon fish sauce
• 0.5 teaspoon turmeric powder
• 0.25 cup chicken broth
• 1 large egg (lightly beaten)
• 0.5 cup fresh basil leaves (chopped)
• 1.5 cup jasmine rice (uncooked)
• 2.5 cup water
• 1 pound fresh green beans (trimmed)
• 0.25 teaspoon salt

Instructions

1. Pat the fish fillets dry and cut them into 1-inch pieces. Set aside.
2. Prepare the curry paste base: In a food processor or mortar and pestle, combine the shallot, garlic, and fresh ginger. Process or pound until a coarse paste forms. Alternatively, mince finely.
3. In a medium saucepan, heat 1 tablespoon of cooking oil over medium heat. Add the shallot-garlic-ginger paste and red curry paste. Sauté for 3-4 minutes until very fragrant, stirring constantly to prevent burning.
4. Pour in the full-fat coconut milk, granulated sugar, fish sauce, turmeric powder, and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, allowing flavors to meld. Stir in the large egg until well combined and the mixture thickens slightly. Remove from heat and stir in 1/4 cup of the chopped fresh basil leaves.
5. Add the fish pieces to the curry sauce, gently stirring to coat. Cover and let marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.
6. While the fish marinates, cook the jasmine rice: Rinse 1 1/2 cups uncooked jasmine rice under cold water until water runs clear. In a medium pot with a tight-fitting lid, combine the rinsed jasmine rice and 2 1/2 cups water. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
7. For steaming the fish: You can use individual ramekins or one large shallow dish. Lightly grease your chosen steaming vessels. Spoon the fish and curry mixture into the ramekins or dish. If using a steamer basket, arrange the ramekins inside. Steam over simmering water for 15-20 minutes, or until the fish is cooked through and flaky. The curry should be firm and custard-like.
8. For the green beans: Bring a pot of lightly salted water to a boil. Add the fresh green beans and blanch for 3-5 minutes until tender-crisp. Drain immediately and season with 1/4 teaspoon salt.
9. Serve the steamed Amok Trei Mok immediately with the fluffy jasmine rice and blanched green beans. Garnish with the remaining 1/4 cup chopped fresh basil leaves.

Notes

Amok is traditionally steamed in banana leaves, which adds a subtle fragrance. If you can find them, wrap individual portions in banana leaves before steaming for an authentic touch.

Nutrition (per serving)

• Calories: 694
• Protein: 47.1 g
• Carbohydrates: 72.9 g
• Fat: 22.9 g
• Fiber: 2.2 g
• Sodium: 588 mg
• Saturated Fat: 16.5 g
• Sugar: 8.1 g
• Cholesterol: 131 mg