.jpg) Fish amok served in abanana 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 orcatfish,yellow orgreenkroeung,coconut cream orcoconut milk,eggs |
Fish amok oramok trei (Khmer:អាម៉ុកត្រី[ʔaːmoktrəj]) is aKhmersteamed fish curry (amok) with amousse-like consistency, considered one ofCambodia'snational dishes. Fish amok is believed to have been aroyal Khmer dish dating back to theKhmer 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.
Usually, goby,snakehead orcatfish is used; however, they are also sometimes substituted withcod,snapper,barramundi,salmon,whiting, orperch. The fishfillets are rubbed with or marinated in a freshly-madeyellow orgreenkroeung[2] mixed withcoconut cream orcoconut milk andeggs. The curry mixture is placed in a banana leaf container withgreat 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 withSwiss chard leaves if not available.[5]
Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten withsteamed rice.[2]Many restaurants in Cambodia also serve less traditional versions of amok withchicken,tofu, orbeef instead of fish. Other deviations include the use of a store-bought herb paste, other types ofkroeung, more liquid consistency and cooking instead of steaming.[6]
If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that's because many elements of today's Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries.. (...) A dish that exemplifies Khmer influence, is fish amok, a steamed snakehead fish curry that is redolent of lemongrass, galangal and coconut aromas.
The origins of fish amok are a source of regional debate. Dishes of this kind aren't unique to Cambodia. Malaysia and Indonesia boast the similar otak otak and Thailand cooks a spicier hor mok but neither nation embraces them with the passion of Cambodia. "Amok" in the Cambodian language, Khmer, only refers to the dish whereas in Thai, "hor mok" translates as "bury wrap," suggesting amok may have come from Cambodia's neighbor.
