Fish Amok

Fish Amok is Cambodia's most well-known traditional cuisine. It is usually regarded as the country's hallmark dish. Its creamy and rich fish stew also gains immense popularity in Thailand and Laos.

Cambodian Fish Amok is prepared using freshwater fish, lemongrass, chili, turmeric, and coconut milk. The meal should be boiled and served in a banana leaf bowl, and you might want to add some grains and even a fried egg for special cases. Traditionally, Amok was cooked with fish or snails. However, beef, chicken, or vegetarian (with tofu) variations are also possible.

Amok is not intended to be hot; rather, it is supposed to be zesty and savory. The conventional usage of white freshwater fish reflects Cambodia's long heritage of incorporating water, rice, and fish into a variety of meals. The fish becomes so soft and delectable that it literally slips off your fork or your chopsticks. Cambodian people like to enjoy it on chilly evenings!