Competition Entry

Amok Trey (Cambodian Fish Curry)

By Kirsten Long
Amok Trey (Cambodian Fish Curry)
11 votes

A traditional Cambodian curry served with rice

Cuisine :

Thai

Ingredients :

Curry:
Thumbsized piece each of fresh galangal and fresh tumeric
6-7 garlic cloves
2 stems of lemongrass (white/light green only)
2 kaffir lime leaves
1 tsp dry chilli flakes
1 tin (400ml) TCC light coconut milk
Salt and sugar to taste

4 fillets fresh white fish (eg basa or hoki)

1 handful morning glory or spinach


Cooking Steps :

Slice finely the galangal, tumeric, garlic, lemongrass and kaffir lime leaves then add with the dried chilli flakes into a mortar and pestle. Grind to a paste.

Heat a large pan and add coconut milk. When lightly simmering add curry paste.
once fragrant add salt and sugar to individual taste.
Cut fish fillets into 4cm pieces then add to the curry. Once almost cooked add morning glory or spinach. Serve immediately with cooked rice.

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