Steamed curried fish (Amok Trey)

Preparation time: 20 mins
Cooking time: 20 mins
Complexity: medium
Serves: 4


  • 4 white fish fillets cut bite-sized pieces (barramundi, murray cod or similar)
  • 2 handful of long standing spinach with stems removed
  • 4 tbsp of red curry paste
  • 1 tsp shrimp paste
  • 2 tsp fish sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 2 large eggs beaten
  • 1 cup of coconut cream
  • 4 large kaffir lime leaves sliced thinly


  1. In a mixing bowl combine well using a spoon, salt, sugar, fish sauce, shrimp paste and red curry paste
  2. Add fish, eggs, coconut cream and stir until the fish is well covered.
  3. In few large ramekin dishes line the spinach at the bottom and add fish mixture.
  4. Place ramekins in a shallow pan or bamboo steamer filled with water and cook for 20 mins with a lid on or until the fish is cooked through.


  • Garnish with kaffir lime leaves
  • Serve with steamed rice
  • Traditionally steamed in (and served in) a banana leaf parcel
  • Substitute fish with chicken or silken tofu

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