Fish Amok, also known as Amok Trey, is a quintessential Cambodian dish that beautifully combines the flavors of fish, coconut milk, and a fragrant curry paste called kroeung. This dish is traditionally steamed in banana leaves, which not only imparts a subtle aroma but also makes for an impressive presentation.

The origins of Fish Amok can be traced back to the royal kitchens of Cambodia, where it was considered a delicacy fit for kings. Over time, it has become a beloved dish enjoyed by locals and visitors alike, often found in both street food stalls and high-end restaurants.

To make Fish Amok, start by preparing the curry paste by mixing kroeung with coconut milk and eggs. This mixture is then combined with fish fillets, creating a rich and creamy base. The fish and curry mixture is spooned into banana leaves, which are folded into small parcels and steamed until the fish is cooked through and the flavors have melded together.

While the traditional recipe calls for fish, some variations of Fish Amok may include chicken or tofu, catering to different dietary preferences. Additionally, the level of spiciness can be adjusted by adding more or fewer chili peppers to the curry paste.

In Cambodia, Fish Amok is typically served with steamed rice, allowing the fragrant curry to be soaked up with each bite. It is often garnished with finely sliced kaffir lime leaves and fresh herbs, adding a burst of color and freshness to the dish.

From a nutritional standpoint, Fish Amok is a relatively healthy dish, especially when made with fresh, high-quality ingredients. The use of coconut milk provides healthy fats, while the fish offers a good source of protein and omega-3 fatty acids. However, those watching their calorie intake should be mindful of the coconut milk, which can be high in calories.