What Is Amok Trey?
If you're unfamiliar with Amok Trey, here's a simple introduction. Cambodia's most celebrated national dish — freshwater fish mousse steamed inside a banana leaf cup with a luscious coconut milk curry base. The kroeung paste (a freshly pounded blend of lemongrass, galangal, turmeric, kaffir lime, and shallots) gives amok its distinctive golden color and floral complexity. Egg is folded in to set the mixture into a silky, custard-like texture during steaming. Traditionally made with snakehead fish from the Tonle Sap lake.
Where Does It Come From?
Amok Trey originated in Phnom Penh, Cambodia. It's a beloved part of the local food culture and one of the dishes that best represents Cambodia's culinary tradition.
What Does It Taste Like?
Amok Trey has a distinctive flavour. The combination of Freshwater fish, Coconut milk, Kroeung paste creates a taste that is characteristic of Phnom Penh's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Steamed in banana leaf cup, garnished with coconut cream
Where Can I Try Amok Trey?
The best place to try Amok Trey for the first time is in Phnom Penh, Cambodia. If you can't travel there, look for restaurants specialising in Cambodia cuisine in your city, or try making it at home using our recipe guide.
Is Amok Trey Suitable for Me?
Amok Trey traditionally contains Freshwater fish. Its spice level is 1, which may require adjustment for those sensitive to spice.
Learn More About Amok Trey
Cambodia's most celebrated national dish — freshwater fish mousse steamed inside a banana leaf cup with a luscious cocon...
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