After a visit to the Angkor temples or a bike ride through the Battambang countryside it is time to decide what to eat, how about trying the traditional and delicious Amok?
The Cambodian cuisine, unlike that of neighboring countries like Thailand and Vietnam, is not well known, the Amok is a great and delicate dish that can represent your first taste of Khmer recipes.
A succulent cream of steamed fish curry, usually considered as the national dish of Cambodia.
The curry paste is prepared by mixing and crushing in a mortar lemon grass, garlic, shallot, brown sugar, lime leaves, turmeric and the ever present hot pepper.
Fish, coconut cream, eggs, fish sauce and sugar are added during the preparation of the Amok.
The dish is served in a banana leaf and decorated with some sliced red chili and some thinly sliced kaffir lime leaves, do not forget to accompany the succulent Khmer food with rice!
The fish is traditionally cooked in banana leaves, but in restaurants it is usually prepared in a wok pan. There are modern variants of amok with meat and chicken and very similar versions in Thailand and Laos.
