Comfort FoodCurryDinner Food

    Fish Amok

    Amok Trey

    4.8៛16k – ៛40kBest enjoyed on a humid evening in Siem Reap, paired with a cold Angkor beer, when the cooling, aromatic herbs are at their most refreshing.
    Overview

    A fragrant, steamed coconut-fish curry served in banana leaves.

    Fresh river fish is folded into aromatic lemongrass-turmeric spice paste and creamy coconut milk, then steamed into a delicate, melt-in-your-mouth mousse with a zesty, subtle finish.
    Gallery

    Photos

    What's in it

    • Fresh water fish
    • Coconut milk
    • Kroeung spice paste
    • Egg
    • Lemongrass
    • Kaffir lime leaves
    • Turmeric
    • Palm sugar
    • Banana leaf
    When to eat

    Best moments to enjoy it

    LunchDinner

    Best enjoyed on a humid evening in Siem Reap, paired with a cold Angkor beer, when the cooling, aromatic herbs are at their most refreshing.

    The story

    Origin & history

    This was a royal favorite of the Khmer Empire, designed to showcase the abundance of the Tonlé Sap lake. It remains the centerpiece of celebrations and festivals, representing the refined, herb-forward essence of Cambodian cooking.

    At the stall

    How to order & pay

    Ordering

    Ask "Amok Trey, ot phet" if you want to ensure it remains mild, though it is rarely aggressively spicy.

    Paying

    Cash only in ៛ or USD; expect to pay higher prices in upscale tourist spots and street-level prices in local markets.

    Good to know

    Allergens, nutrition & health

    Allergens

    Fish, shellfish (shrimp paste), coconut, eggs.

    Nutrition & benefits

    A protein-dense meal that’s naturally lighter on heavy fats, thanks to the gentle steaming process rather than frying.

    Health notes

    Because it’s steamed inside a sealed banana leaf for a long duration, it is one of the safest dishes for travelers to order anywhere.

    How to eat it

    Forget the fork. Use your spoon to scoop the custard directly from the banana leaf, making sure to grab plenty of the creamy sauce. Smear it over a generous mound of steaming jasmine rice to soak up the leftover aromatics.