Amok trey

Amok ( haa mok trəy ) is a Cambodian fish curry with coconut cream, which is considered the national dish.

A variety of fish are used, for eg monkfish, catfish, catfish, sea bass, speckled trout, they mostly come fresh from the Tonle Sap. The fish is steamed, while preparing the coconut cream is added.

To do this separately provides a special Kroeung ago, a spice paste that contains for Amok frequently Thai ginger, coriander, lemongrass, turmeric, tamarind, garlic, kaffir lime and the indigenous slightly bitter spice Ngor. There are different recipes here.

Sometimes a typical for the Court spice mixture is shortened to " Amok". The fish may be substituted for crab, lobster or crawfish meat or chicken. Is served, the court in a hollowed-out coconut or in a slightly thicker consistency in banana leaves.