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Home / Travel Blog / Cambodia / Flavors of Southeast Asia: Cambodia's Amok Trey

Flavors of Southeast Asia: Cambodia's Amok Trey

Article | March 27th, 2019 | Lukas Jay
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FLAVORS OF SOUTHEAST ASIA: CAMBODIA'S AMOK TREY

Before I embarked on my Southeast Asia adventures, I’d have had difficulty naming any Cambodian dish. I’d heard rumors about platters of fried tarantula that put me off Khmer food for a while, but then I discovered a national dish of Cambodia: Amok Trey. This is a curried, steamed fish dish in a special type of sauce called kroeung, which is a little like Thai curry, though with less heat. Preparation of kroeung uses a mortar and pestle to pound lemongrass, garlic, kaffir lime, galangal, red chili, and turmeric into a paste. Then a white fish (traditionally snakehead or catfish) is steamed to a firm texture with the kroeung, shrimp paste, shallot, and coconut milk. Finally, the amok is tastefully served in a little dish made from banana leaves, for a fragrant preparation with a light and creamy texture. Although Amok Trey is a festival food often eaten during Cambodia’s Water Festival, try it for yourself and choose your own reason to celebrate.

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