Fish Amok

Fish amok is a Khmer steamed fish curry with a mousse-like consistency, known in the Khmer language as amok trei and considered one of the national dishes of Cambodia, believed to descend from a royal Khmer dish dating to the Khmer Empire, though some scholars note similar dishes exist among neighboring cuisines. It is typically made from goby, snakehead or catfish marinated in a yellow or green kroeung spice paste mixed with coconut cream or milk and egg, then placed in a banana leaf container lined with great morinda leaves and steamed for twenty to thirty minutes until it reaches its characteristic mousse-like texture. It is traditionally served hot in banana leaf containers or coconut shells with steamed rice, and modern variations sometimes substitute chicken, tofu or beef for the fish or depart from the traditional steaming method.