Fish amok

Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire,^[1][2] although some question it originating in Cambodia.^[4] It is slightly spicy. It also contains a variety of spices chili, turmeric (Madras & Alleppey), garlic, ginger, paprika, cumin, coriander seed, galangal, kaffir lime leaf, kenchur, black pepper, lemon myrtle leaf. Amok Trei in English is Steamed Fish.

Fish amok

Fish amok served in a banana leaf container
Alternative names	Amok trei, amok trey
Type	Steamed curry
Place of origin	Cambodia[1][2][3]
Serving temperature	Hot
Main ingredients	Goby fish, snakehead fish or catfish, yellow or green kroeung, coconut cream or coconut milk, eggs
Media: Fish amok

Ingredients

Usually, goby, snakehead or catfish is used; however, they are also sometimes substituted with cod, snapper, barramundi, salmon, whiting, or perch. The fish fillets are rubbed with or marinated in a freshly-made yellow or green kroeung^[2] mixed with coconut cream or coconut milk and eggs. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency.^[2] Great morinda leaves can also be substituted with Swiss chard leaves if not available.^[5]

Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice.^[2] Many restaurants in Cambodia also serve less traditional versions of amok with chicken, tofu, or beef instead of fish. Other deviations include the use of a store-bought herb paste, other types of kroeung, more liquid consistency and cooking instead of steaming.^[6]

See also

• Pepes