Fish amok is held in esteem as Cambodia’s signature dish, and the creamy curry can be found in abundance on menus in tourist hubs. Diced fillets of freshwater fish are smothered in coconut milk, eggs, fish sauce, and palm sugar. Kroeung — a paste made from pounded spices and other ingredients, such as turmeric, kaffir lime, lemongrass, and shallots — is also added. The traditional way to cook the dish is by steaming it in a banana leaf shaped into a bowl, within which it is served.
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