Amok

On our first evening in Phnom Penh, at a restaurant run by Khmer women, we also discovered amok. There is something wonderful about trying a dish you have never heard of and immediately wanting more! Like lok lak, it followed us throughout our Cambodian trip, always served generously and always a pleasure to eat.

Amok is one of Cambodia’s best-known Khmer dishes. The traditional fish version, amok trei, combines fish, coconut milk and kroeung, an aromatic paste that may contain lemongrass, galangal, turmeric, garlic and makrut lime leaves. It is often gently steamed in a folded banana-leaf cup until it becomes tender and almost custard-like.

Chicken versions are common too, and some restaurants serve a saucier, curry-like variation. The amok in our photo came in a beautifully folded banana leaf, with a golden-yellow sauce, fine strips of red chilli and rice on the side. It looked delicious even before we tasted it.

What won us over was the softness of the coconut milk paired with fragrant herbs and spices, without necessarily being very hot. With rice, it makes a comforting, aromatic and generous meal. Another Cambodian discovery we never tired of.