Restaurant: Battambang Restaurant
City: Oakland, CA
I had Cambodian for dinner with my family and a family friend. I think it was the first time I brought my family to a Cambodian restaurant so I had to get amok trey!
Thinly sliced filet of fish in a red lemon grass sauce, then steamed in banana leaves.
I last had amok trey back in January; the two are basically the same dish but presented in different ways! Both are fishy with a strong curry taste.
Amok trey (ហហ្មុកត្រី) is a traditional dish of Cambodian cuisine. It is fish (commonly snakehead fish, or Mekong catfish) covered with an aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir lime), roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Amok refers to the process of steam cooking curry in banana leaves, or to the resulting dish. Trey refers to the fish. Unlike the Thai, Lao, and Malaysian versions of the same dish, it is not intended to be spicy but rather fragrant, zesty and flavorful. (Wikipedia)