Fish amok

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Cambodian Fish Amok Fish Amok Recipe Cambodia, Fish Amok, Foreign Cuisine, Travel Cambodia, Khmer Food, Cambodian Food, Thai Foods, Food Project, Kaffir Lime Leaves

Cambodian Fish Amok

My cravings had taken me back to Cambodia this time. Fish Amok is one of the most popular Khmer dish, where the local white fish is delicately steamed in a coconut based savoury curry until just cooked in a banana leaf container. For me, the dish brings back memory of visit to the world famous Angkor Wat, and tasting it for the first time in the ever so famous Palm Sugar restaurant in Siem Reap. (c) Rights to all photos reserved. Second photo was taken inside Angkor Wat in Siem Reap…

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Shelley Xie
Amok Recipe, Fish Amok, Steamed Clams Recipe, Steam Fish, Thai Coconut Chicken Soup, Beef Tapa, Thai Coconut Chicken, Chicken Katsu Curry, Asian Lettuce Wraps

Cambodian Steamed Fish Curry (Amok Trey) | Asian Inspirations

Cambodian Steamed Fish Curry (Amok Trey) is a steamed, fragrant delight considered to be Cambodia's National Dish. Fish amok is made with white fish fillets marinated in a delicious zesty spice paste (Kroeung) and steamed in banana leaf cups until a mousse-like consistency of the curry is achieved. Try our authentic recipe today! Brought to you by Asian Inspirations.

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Me Me
This easy fish amok recipe is for Cambodia's national dish. Succulent fish is steamed in banana leaves with a luxurious blend of coconut milk, kroeung paste, and a symphony of spices. The result is a deliciously creamy and flavorful curry custard that captures the soul of Cambodian cuisine. | Authentic Food Quest. Kroeung Paste, Amok Recipe, Fish Amok, Cambodian Cuisine, Red Chili Paste, How To Make Fish, Authentic Food, Kaffir Lime Leaves, Asian Grocery

Easy Cambodian Fish Amok Recipe

This easy fish amok recipe is for Cambodia's national dish. Succulent fish is steamed in banana leaves with a luxurious blend of coconut milk, kroeung paste, and a symphony of spices. The result is a deliciously creamy and flavorful curry custard that captures the soul of Cambodian cuisine.

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Natalie Kaiser