Khmer Amok

Fish Amok, Photo source: Thecitykitchensf

It's tasty, typical and good enough to share with friends. Fish forms the basis of this national dish that's full of subtle, interesting flavors.

Cambodian food, for long the oft-forgotten poor relative of dishes promoted to national specialities by the Vietnamese and Thais, is enjoying something of the renaissance thank to top chefs in the kingdom. What makes it down as a must to eat and take home recipe is that its subtle flavors dance a jig in your mouth.

Amok, whatever made with fish or chicken, is a national dish whose derivation is as unfathomable as the people who created it. All we do know is that mok or amok in southeast Asian cooking refers to the process of steam-cooking in banana leaves. At its most classical the fish is heady mix of herbs, roots, spices and condiments native to Cambodia that combine to create a perfect smashed up paste that will make your head spin and your taste buds crave more.

This forms the foundation for the filleted fresh fish, chicken and beef that can be laid on top. The whole assemblage of ingredients is then transferred to an intricately made banana leaf parcel. Topped with a generous pouring of fresh coconut milk sprinkled with broken peanuts the parcel and its contents are then slow-cooked in a steamer for about 20 minutes. Sprinkled with another fine layer of coconut milk, thinly sliced kaffir leaves and, according to taste, slivers of red pepper your amok is ready to eat.

The fish version of this traditional recipe as this was the benchmark used by our researchers as they set out in the hunt for amok up and down the busy thoroughfares of Phnom Penh. The facing page is the result of their eating and digesting.