A preparation of fish in a kroeung paste (Cambodian lemongrass-galangal-turmeric paste) and coconut milk, set by steaming into a custard-like consistency inside a banana leaf cup. Amok is considered the national dish of Cambodia — its specific texture (somewhere between a curry and a custard, from the egg added to the coconut-paste mixture) and its specific kroeung paste character (more turmeric-forward and less chilli-sharp than Thai curry paste) produce a preparation of distinctive mildness and aromatic depth.
**Kroeung (Cambodian curry paste):** The Cambodian counterpart of the Thai curry paste — built on the same aromatic foundations (lemongrass, galangal, kaffir lime zest) but with fresh turmeric as a primary ingredient (more prominent than in most Thai pastes) and typically without the dried whole spices of massaman or the high chilli heat of green curry. **Components:** - Lemongrass: white stalk, pounded. - Galangal: peeled, sliced, pounded. - Fresh turmeric: peeled, sliced, pounded — a significantly larger quantity than in Thai preparations. - Kaffir lime zest. - Garlic and shallots. - Krachai (Chinese keys) — optional but traditional. - Fresh chilli: a small amount (amok is mild by Southeast Asian standards). - Shrimp paste. Pound in the mortar (Entry TH-01 principle). **The custard structure:** 1. Fry the kroeung paste in a small amount of coconut cream. 2. Add the coconut milk and fish sauce. Bring to a simmer. 3. Remove from heat. Allow to cool slightly (below 70°C). 4. Beat 2–3 eggs into the slightly cooled paste-coconut mixture — adding the eggs below 70°C prevents scrambling. 5. Add thin-sliced fish (firm white fish: snapper, barramundi). 6. Pour into banana leaf cups (or a single large banana leaf bowl). 7. Steam for 20–25 minutes at moderate steam until the custard is just set. **The banana leaf cup:** Fold and pin a banana leaf into a cup shape — the leaf's aromatic (Entry TH-77 principle) infuses gently into the custard during steaming. Decisive moment: The egg addition temperature — below 70°C. The coconut-paste mixture must cool to below 70°C before the eggs are added, otherwise the eggs scramble on contact. The test: a clean finger dipped briefly into the mixture should feel warm, not hot.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)