Fish amok

Fish amok is a standout amongst the most understood Cambodian dishes, yet you'll discover comparative dinners in neighboring nations. You won't locate a similar eagerness for the dish outside of Cambodia, however, or the expansion of slok ngor, a neighborhood herb that confers an inconspicuously unpleasant flavor.

 

Fish amok is a fish mousse with new coconut drain and kroeung, a sort of Khmer curry glue produced using lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger. At upscale eateries angle amok is steamed in a banana leaf, while more nearby places serve a bubbled adaptation that is more similar to a soupy fish curry than a mousse