"Fish amok, Cambodia's national dish, is a steamed fish curry so delicate it sets into a soft mousse - fragrant with lemongrass and coconut, traditionally steamed in a banana-leaf cup."
About Fish Amok
The 'crown jewel' of Khmer gastronomy — a delicate, silken curry mousse made from freshwater goby or catfish fillets steamed in a hand-folded banana leaf cup; the 'insider' secret is the 'Kroeung' (aromatic herb paste) and the addition of 'slok nhor' (noni leaves) which provide a subtle, sophisticated bitterness; traditionally prepared with thick coconut cream to achieve a custard-like texture, it represents the high-art of the Angkorian culinary heritage.
Fish Amok — a staple of Cambodia's cuisine
Cambodia's Signature Dish Fish amok is widely regarded as Cambodia's national dish, a delicate steamed fish curry with a texture closer to a soft mousse than a soupy curry. Freshwater fish is folded into a paste of kroeung, the Cambodian curry base of lemongrass, galangal, turmeric and kaffir lime, enriched with coconut and thickened with egg, then steamed gently until set.
Steamed in a Leaf Traditionally it is steamed and served in a little cup folded from banana leaf, which adds a faint grassy aroma. Milder and more fragrant than the fiery curries of neighbouring countries, amok shows off the herbal, aromatic character that defines Khmer cooking.
What to Expect
A good fish amok arrives in a banana-leaf cup, the curry soft and almost custard-like, gently aromatic with lemongrass, kaffir lime and coconut rather than hot with chilli. Eaten with rice, it is the most refined expression of Khmer cooking.
Why Try It
It is the dish that best defines Cambodian cuisine, delicate and herbal where its neighbours are fiery, and the country's culinary calling card.
Insider Tips
Seek out the traditional steamed version set like a mousse, not a runny stir-fried imitation.
It is mild and fragrant by design; do not expect the heat of Thai curries.
It is usually made with freshwater fish, a nod to the Tonle Sap that feeds the country.
