Fish amok
Fish amok served in a banana leaf container | |
| Alternative names | Amok trei, amok trey |
|---|---|
| Type | Steamed curry |
| Place of origin | Cambodia |
| Serving temperature | Hot |
| Main ingredients | Goby fish, snakehead fish or catfish, yellow or green kroeung, coconut cream or coconut milk, eggs |
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Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although some question it originating in Cambodia. It is slightly spicy. It also contains a variety of spices chili, turmeric (Madras & Alleppey), garlic, ginger, paprika, cumin, coriander seed, galangal, kaffir lime leaf, kenchur, black pepper, lemon myrtle leaf. Amok Trei in English is Steamed Fish.