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Steamed curried fish (Amok trey)

(Steamed curried fish, អាម៉ុកត្រី or ហហ្មុកត្រី, Fish amok, Ho mok)

Amok trey is Cambodia's national dish, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves, although chicken, tofu, and snails can also be used as a substitute for the main protein. The flavour of the dish is reminiscent of a mild Thai red curry.


Usually served in coconut shells, amok trey is the main dish of the Water Festival in Cambodia, celebrating the change of Tonle Sap River's flow, and is a way to thank the Mekong River for providing Cambodia with abundant fish and fertile land. The fish is soaked in a rich curry paste and placed in little steamer cups made from banana leaves, imparting their specific flavor to the dish.


The cups are steamed over boiling water, with the aromas of sweet coconut, galangal, and turmeric filling the air. After the dish is done, some coconut cream is usually spooned on top, and the whole thing is garnished with sliced chilies or noni leaf.


Jasmine rice makes a great accompaniment to this fragrant and savory dish.

WHERE TO EAT The best Steamed curried fish (Amok trey) in the world (according to food experts)

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