Amok Trey | FoodieAtlas

Ingredients

For the Amok Paste:
2 stalks lemongrass, finely chopped
3 cloves garlic
2 shallots, chopped
1 thumb-sized piece of galangal, peeled and chopped
2-3 red chilies (adjust to taste)
1 tablespoon shrimp paste
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
For the Amok:
500 g fish fillets (such as catfish or tilapia), cut into bite-sized pieces
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
1 cup sliced mushrooms
1 cup sliced bell peppers (red and green)
1/4 cup fresh basil leaves
1/4 cup fresh cilantro, chopped (optional)
Banana leaves or foil (for wrapping)

Instructions

Prepare the Amok Paste

In a food processor or mortar and pestle, blend together the lemongrass, garlic, shallots, galangal, red chilies, shrimp paste, turmeric powder, ground coriander, and ground cumin until you have a smooth paste.

Prepare the Amok Mixture

In a large bowl, mix the amok paste with the coconut milk, fish sauce, and palm sugar.

Add the fish pieces and mix well to coat them with the paste. Let it marinate for about 30 minutes.

Assemble the Amok

Preheat your steamer.

Place a piece of banana leaf or foil in a steaming dish or bowl. If using banana leaves, you can cut them into squares and fold them into small cups or wrappers.

Spoon a portion of the marinated fish mixture into each wrapper or bowl.

Top with sliced mushrooms and bell peppers.

Steam the Amok

Place the wrapped or bowl-contained fish mixture into the steamer.

Steam over medium heat for about 20-30 minutes, or until the fish is cooked through and the mixture has set.

Serve

Garnish with fresh basil leaves and chopped cilantro (if using).