Amok (khmer)
Amok ( haa mok trəy ) is a Cambodian fish curry with coconut cream that is considered a national dish .
Different fish can be used, for example monkfish, pangasius, sea wolf, sea bass, char, they mostly come fresh from the Tonle Sap . The fish is steamed and the coconut cream, often a whisked egg, is added during preparation.
A special spice paste ( Kroeung ) is produced separately, which often contains Thai ginger (galangal), coriander , lemongrass , turmeric, tamarind , garlic, kaffir lime and the local, slightly bitter spice Ngor for amok . There are different recipes for this.
Sometimes a mixture of herbs that is typical for the dish is called Amok for short. The fish can be replaced with crab, lobster or lobster meat, or chicken. The dish is served in a hollowed coconut or in a slightly thicker consistency in banana leaves.
Web links
- Cooking in Phnom Penh: rampage on the roof terrace. Spiegel Online, April 29, 2009
- YouTube video
Individual evidence
- ↑ Multi- culinary
- ↑ Cambodiadeluxe ( Memento of the original from February 28, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
