Sure thing! Here's a summary of the main points from the [Fish amok]
- **Fish amok** is a traditional Khmer steamed fish curry with a mousse-like consistency, considered one of Cambodia's national dishes.
- **Ingredients**: Typically made with goby, snakehead, or catfish, marinated in yellow or green kroeung (a type of herb paste), mixed with coconut cream or milk, and eggs. The mixture is placed in a banana leaf container with great morinda leaves and steamed.
- **Serving**: Fish amok is served hot, usually in banana leaf containers or coconut shells, and eaten with steamed rice.
- **Variations**: Some restaurants serve less traditional versions with chicken, tofu, or beef instead of fish. Other deviations include using store-bought herb paste, different types of kroeung, a more liquid consistency, and cooking instead of steaming.
- **Historical context**: Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although its origins are debated.
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| Fish Amok, Cambodian ( Khmer) Traditional Food |
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