When mentioning Cambodia, tourists often immediately think of famous tourist destinations such as Angkor Wat, Angkor Thom, Koh Rong Island, Tonle Sap Lake, Bokor National Park… However, the journey to explore the country of pagodas will not be complete if you have not enjoyed the unique Khmer cuisine. Besides specialties such as fried noodles, nom banh chok, Lap Khmer, Khmer red curry, fish Amok (អាម៉ុកត្រី, amok trey) is a typical traditional dish, considered the “national soul” of Cambodian cuisine.
Characteristics of Fish Amok
Amok is a dish that can be made from many different ingredients such as fish, chicken or even tofu. However,fish Amok is still the most popular and preferred. The reason is very simple: Cambodia has an advantage in seafood thanks to the large river system and Tonle Sap Lake.
At first glance,fish Amok seems simple, but the preparation is extremely sophisticated. Cambodians often choose snakehead fish or catfish because the meat is firm, sweet, has few bones and does not become mushy when steamed. This is the point that helps the dish retain its natural and attractive flavor.
Ingredients that create a unique flavor
The highlight of Fish Amok is Kroeung – a traditional Khmer spice mixture, including lemongrass, turmeric, galangal, lime leaves, garlic, chili and many other herbs. In addition, the Fish Amok recipe also includes:
- Fresh fish fillet
- Rich coconut milk
- Chicken eggs
- Palm sugar
- Chapmango leaves (creates a mild astringent taste)
- Prohok fish sauce – the soul of Khmer cuisine
When all the ingredients are mixed together, the mixture becomes thick, fragrant and rich in flavor. The fish is cut into bite-sized pieces, mixed with spices, then put in a banana leaf “bowl” and steamed. Thanks to the banana leaves, the dish has a light, distinctive aroma that is unmistakable.
Unforgettable Flavor of Fish Amok
After being steamed, Fish Amok has a harmonious flavor: the sweetness of the fish, the richness of coconut milk and eggs, the richness of the fish sauce, and the strange bitterness of the star fruit leaves. Not only that, the chef also skillfully decorates with red chili, thinly sliced lemon leaves and a little coconut milk to make the dish both beautiful and attractive.
At first, many visitors may find the flavor a bit strong. But once you get used to it, you will realize that Fish Amok has a strange attraction, making diners easily “addicted”. The dish is often enjoyed by Cambodians with sticky rice, dipped in soy sauce and sometimes sipping a little palm wine.
Fish Amok in Cambodian life
Fish Amok is not only a daily dish but also has special cultural value. Cambodians often prepare Amok to entertain guests as a warm greeting and also a way to introduce Khmer cuisine to international friends.
Today, in addition to the traditional version with fish, Amok is also varied with many other ingredients such as chicken, beef, pork or even tofu to suit the diverse tastes of diners. Regardless of its form, this dish still retains its rich flavor and unique characteristics.
Tourists can find Fish Amok everywhere in Cambodia – from street stalls, traditional markets to luxury restaurants in Phnom Penh, Siem Reap or Kampot. It is this popularity and familiarity that has made this dish an indispensable part of the journey to explore Cambodia.
If Angkor Wat is a symbol of Cambodian culture and history, Fish Amok is the symbol of Khmer cuisine. With the delicate combination of local ingredients, elaborate preparation and unique flavor, Fish Amok has become the pride of Cambodians.
So, during your trip to Cambodia, don’t forget to enjoy Fish Amok to fully experience the soul of Khmer cuisine – an experience not to be missed on your journey to explore the land of pagodas.
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If you have the opportunity to visit Kampot to enjoy fish Amok, stay at Ha Tien Vegas right next to the Ha Tien – Kampong Trach border gate and continue your journey to explore Ha Tien or Kampot the next day.
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