Amok Trey – Cambodian Fish Curry

Name: Amok Trey – Cambodian Fish Curry
Yield: 2
Ingredients: 1 Egg; 1 tablespoon Vegetable Oil; Coriander; Lime; 1 lb Fish fillet; 1 can Coconut Milk; 2 tablespoons Red Curry Paste; 1 tablespoon Fish Sauce; 1 teaspoon Brown Sugar; 1 cup Chicken Stock; handfuls Banana Leaves; 2 Lime Leaves

Media

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein59 %47 g
Carbs8 %6 g
Fat34 %12 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	334 kcal	86 kcal
Protein	47 g	12.1 g
Carbs	6 g	1.5 g
Fat	12 g	3.1 g

One serving is about 389 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness35/100
Nutrition reliability: Low

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cambodia

Ingredients

1 Egg
1 tablespoon Vegetable Oil
Coriander (Garnish)
Lime (Garnish)
454 g Fish filletOriginal: 1 lb
1 can Coconut Milk
2 tablespoons Red Curry Paste
1 tablespoon Fish Sauce
1 teaspoon Brown Sugar
240 ml Chicken StockOriginal: 1 cup
handfuls Banana Leaves
2 Lime Leaves

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving