A-Mok Trei

A-Mok is regarded as a delicious dish. it is not only famous for local people but also for international travelers. 

Ingredients 

1. 500g catfish 
2. 1 cup coconut cream 
   
3. 1 cup coconut milk 
4. 4-5 dried red chilies, soaked, drained, and chopped into paste 
5. 4 garlic cloves 
6. 2 shallots 
7. 2 tbsp lemon grass stalk, sliced thinly 
8. 1 tsp galgangal, cut small 
9. 1/4 zest of kaffir lime leaf
10. 1tsp salt 
11. 1 tbsp sugar 
12. 1 tsp kapi 
13. 1 tbsp fish sauce
14. 10 of kaffir lime leaves 
15. 2 fresh red chilies for garnishing 
16. 100g young Chi Neang Vong leaves, sliced about 0.5 cm stripe 
17. 3 ripe coconuts to keep the mixture  

Instruction

1. To make the Kroeung by pounding lemon grass stalk, galangal  and zest of kaffir lime first in a clay mortal then follow garlic and shallot continue to pound when it's fine add dried red chilies paste into and mix well. 
2. Bone catfish and slice a little bit thick and set aside. wash and slice Chi Neang Vong about 0.5 cm strips. Fresh red chili is sliced into small tripe for garnishing. 
3. Remove the Kroeung from a clay mortal to a big bowl than pour coconut ream, coconut milk, but save a bit of coconut cream for a garnish, slice catfish, egg, fish sauce, salt, sugar and kapi stir well about 5-7 minutes until dissolve. 
4. Finally, put Chi Neang Vong leaf sliced into the rip coconut, next add mixture and drizzle the rest coconut cream on top then garnish with fresh red chili stripe and bring it to steam about 20 to 30 or until cooked. 

How to make a ripe coconut cup: 

Peeling ripe coconut, polish well, then use a saw and cut 1/4 of its top as a picture below. Discard the juice and clean well.

If you find difficult to make coconut cup, you can use bananas leaf as cups instead.