Amok, generally considered the national dish of Cambodia, is a thick coconut milk based soup with slight similarities to neighboring Thai curry. Traditionally, freshwater fish is used but preparations with chicken or pork are also common. The cooking process entails steaming the concoction in a banana leaf carefully folded to create a little bowl, resulting in a fun and appealing presentation. 

Like most curries in southeast Asia, the delicate and palate enticing flavors come from the paste which, as expected, is always better when freshly crafted by hand. This business of making paste for amok is an arduous, time consuming process but aren't most good things in life? The ingredients vary slightly depending on who is manning the kitchen and desired taste but the base of galangal, lemongrass, turmeric, garlic, chili, and curry leaves are standard. The aforementioned are finely chopped before going into the mortar where they are energetically, pounded, mashed, and mixed together. The smell emanating from the mortar during this process makes the task enjoyable and provides motivation to continue.

Once your arm is tired and bordering numb, it’s time to add the paste to the coconut milk, throw in the protein, splash in some veggies and build your banana leaf boat before placing it in the steamer. After about 20 minutes your long awaited feast is ready for the rice pairing. Not only will the first bite leave you in heavenly bliss but prompt wonder as to why you haven’t heard of or tried this fantastic dish until now and question what other culinary gems the Khmer cuisine is hiding behind the curtain.

Join our Sacred Cambodia and Magical Myanmar adventure to discover this and many more culinary delights in two of Asia’s largely unknown yet incredible cuisines.