Cambodia
Photo: sharonang, CC0, croppedFish amok
អាម៉ុកត្រី
/ʔaːmok trəj/ah-MOK TREY
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- When
- Lunch & dinnerFestive
- Taste
- RichSavory
- Made with
- Fish
History
Fish amok is freshwater fish in a thick coconut custard flavoured with kroeung, a paste of lemongrass, galangal, turmeric, kaffir lime and garlic, and noni leaves, steamed in a cup of banana leaves. Cambodia's Tonle Sap lake and Mekong river supply the fish. Amok is often called the national dish, and similar dishes are found in Thailand and Laos, so its exact origin is debated; some historians think the custard version was refined in the royal kitchens of Phnom Penh. Simpler, soupier versions are cooked at home. Chicken and snail amok also exist.
Sources
