Fish amok or ''amok trei'' ( km, អាម៉ុកត្រី ) is a Khmer steamed fish curry (''amok'') with a

mousse A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as e ...

-like consistency, one of Cambodia's

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

es. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although others question it originating in Cambodia.

Ingredients

Usually, goby fish,

snakehead fish The snakeheads are members of the freshwater perciform fish family Channidae, native to parts of Africa and Asia. These elongated, predatory fish are distinguished by their long dorsal fins, large mouths, and shiny teeth. They breathe air with ...

or catfish is used, however, they are also sometimes substituted with

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

, snapper, barramundi, salmon, whiting, or perch. The fish fillets are rubbed with or marinated in a freshly-made yellow or green ''kroeung'' mixed with coconut cream or

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

and eggs. The curry mixture is placed in a banana leaf container with

great morinda ''Morinda citrifolia'' is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and was spread across the Pacific by Polynesian sailors. The species is now cultivated throughout th ...

leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency. Great morinda leaves can also be substituted with swiss chard leaves if not available. Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice. 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.

References

External links

Amok Trei/Fish Amok
1 May 2021. Cambodianess.
Make Amok, Fish Curry Steamed In Banana Leaves
25 April 2021. Munchies. Vice Media via YouTube * Rachel Gray
Everything you ever wanted to know about Cambodian fish amok
February 2019. Jetstar {{Cambodian cuisine Southeast Asian curries Cambodian cuisine Curry dishes Fish dishes Steamed foods

Ingredients

See also

References

External links