Amok trei

Amok trei

Yellow fish curry

The Complete Asian Cookbook
Alan Benson

This speciality is traditionally made with fish, although you can use chicken. Steamed in a coconut shell or banana leaf basket, this is one of Cambodia’s signature dishes. Serve with rice.


Quantity Ingredient
500g skinless boneless firm white fish fillets
2 stem lemongrass, finely chopped, white part only
2 teaspoons fresh galangal, finely chopped
2 garlic cloves, finely chopped
3 red asian shallots, finely chopped
2 kaffir lime leaves, sliced, plus extra to garnish
1 tablespoon chilli paste, (optional)
1 teaspoon ground turmeric
1/2 teaspoon fermented fish paste or dried shrimp paste
1 tablespoon fish sauce
1 tablespoon palm sugar
1/2 teaspoon salt
200ml thick coconut milk
1 egg
150g baby spinach leaves, sliced
banana leaves, for cooking
chilli, thinly sliced, to garnish


  1. Wipe the fish with damp paper towel. Cut the fish into small bite-sized pieces.
  2. Put the lemongrass, galangal, garlic, shallots and one of the lime leaves into a food processor with the chilli paste (if using) turmeric, fish paste, fish sauce, palm sugar and salt. Add 1 tablespoon of the coconut milk to help keep the mixture moving over the blades. Place the curry paste in a bowl and stir in the egg, most of the coconut milk and the spinach, then stir through the fish.
  3. Steam in banana leaf bowls, coconut shells or small dishes lined with banana leaf. Garnish with the remaining coconut milk, finely shredded lime leaf and extra chilli.


  • If you prefer, omit the egg and simmer the spice mixture with the remaining ingredients in a saucepan for a fragrant yellow curry.
The Complete Asian Cookbook
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