Fish Amok – a Distinguish Traditional Cambodian Dish

When mentioning Cambodia, you probably think of majestic temples or beautiful landscapes. However, the cuisine of it is equally diverse, one dish that cannot be missed is Fish Amok. This is a dish that captivates countless diners when visiting Cambodia. In this article, let’s explore with Lua Viet Tours the appeal of this amok Cambodian food!

What is Fish Amok?

Amok fish, or amok trei (អាម៉ុកត្រី in Khmer), is a dish that holds a special place in Cambodian cuisine, often hailed as the country’s national dish and often enjoyed on special occasions.

Fish Amok – a traditional Cambodian dish. (Image Source: Internet)

Fish amok epitomizes the perfect balance of flavors with a Khmer twist. The unique and alluring taste of this delectable dish is derived from the process of steaming a coconut milk-based curry in banana leaves. Fish amok is usually paired with steamed rice and garnished with additional herbs, such as basil or cilantro.

A Brief History of Fish Amok

Amok is widely distributed in Cambodia, and is also one of the ancient Khmer royal dishes. It appeared during the Khmer Empire in the 9th to 15th centuries under King Jayavarman II.

During the Khmer Rouge regime, war broke out in 1970 and killed 1.7 million people across Cambodia. After the fall of the Khmer Rouge, many cultural traditions were lost. The country wants to recover them, and food plays an important role. Then the Amok was brought back to the table again. However, Cambodians do not eat Amok often, they usually only enjoy it as a celebratory dish on special occasions.

The traditional dish, Fish Amok, is widely distributed in Cambodia. (Image source: Internet)

Fish Amok Ingredients

• Fish: The fish used are usually filleted freshwater fish such as catfish, snakehead fish, or goby fish. However they can be substituted for other types of fish such as snapper, perch, and salmon.
• Coconut cream or coconut milk: This should be thick, so use coconut cream or the thick portion of coconut milk.
• Kroeung spice paste: It is the term given to traditional Khmer spice pastes, which exist in several varieties. This is created using both green and yellow kroeung, each with a slightly distinct flavor.
• Egg: Adding one egg helps the mixture firm slightly.
• Fish sauce, shrimp paste, and palm sugar: They are used sparingly as condiments to help smooth out the tastes. Technically, it should be prahok, a fermented fish paste, although belacan shrimp paste is probably the closest and most readily available.
• Noni leaves:  Customarily insert a leaf inside the banana leaf before adding the fish mixture, which adds a unique flavor.

The ingredients of Fish Amok. (Image Source: Real Food Traveler)

Where to Find the Best Fish Amok in Cambodia

Fish Amok is very popular in Cambodia, so you can find it on the menu of almost any restaurant or even at a street food vendor. Some of the best places to try this famous dish include:

• The Sugar Palm in Siem Reap: This restaurant is known for its traditional Cambodian cuisine, and their Fish Amok is a standout dish.

The Sugar Palm Restaurant with its sumptuous Fish Amok and other distinguish Cambodian dishes. (Image Source: Tripadvisor)

• Romdeng in Phnom Penh: This serves contemporary and country-style Khmer dishes from around US$3 upwards.

Contemporary and country-style Khmer dishes of Romdeng Restaurant in Phnom Penh. (Image Source: Internet)

• Angkor Wat Food and Market in Siem Reap: This street food stall is located near the entrance to the Angkor Wat temple complex and serves absolutely perfect food.

Local food market stand serves absolutely perfect food for you to relish Cambodian dishes. (Image Source: Internet)

And that is some information about Fish Amok, a traditional Cambodian dish. Hopefully this information will help you on your trip to Cambodia. If you need any support, contact Lua Viet Tours for advice!

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