|Place of origin||Cambodia|
|Main ingredients||Fish, coconut milk, curry, banana leaf container|
Freshwater fish fillet, commonly snakehead fish, or Mekong catfish is covered with an aromatic kroeung, which consists of spice mixture including pounded shallots, galangal, turmeric, lemongrass, garlic, kaffir lime, roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Usually, amok trey is served in coconut shells or banana leaf container.
Unlike the Thai and Lao versions of the same dish, it is not intended to be spicy but rather fragrant, zesty, and flavorful. Many restaurants in Cambodia also serve other versions of amok, such as amok with chicken, tofu, or beef. However, these dishes are modern creations and not traditional Cambodian food.
- Ho mok, similar Thai and Lao dish
- Otak-otak, similar fish dumpling, a Nyonya Peranakan cuisine common in Malaysia, Singapore and Indonesia
- Pepes, similar Indonesian dish wrapped in banana leaf
- Botok, similar Indonesian Javanese dish wrapped in banana leaf
|Wikimedia Commons has media related to amok (dish).|
- "Where to Eat the Best Amok Trey in the World?". www.tasteatlas.com. Retrieved 2021-03-01.
- "Khmer Foods". Tourism Cambodia. Retrieved 4 October 2019. CS1 maint: discouraged parameter (link)
- Dunston, Lara. "Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style". Grand Tourismo. Retrieved 4 October 2019. CS1 maint: discouraged parameter (link)
- "Cambodian Food Guide: Everything You Need To Know". Intrepid Travel. Retrieved 4 October 2019. CS1 maint: discouraged parameter (link)
- Mass Recipes Amok Trey Fish Mousselline Archived 29 September 2007 at the Wayback Machine Accessed 22 July 2007
- Carter, Terence. "Ruining Amok, The Corruption of Cambodia's National Dish". Grand Tourismo. Retrieved 7 October 2019. CS1 maint: discouraged parameter (link)