A deeper, more intensely fermented version of amok (Entry ND-09) using prahok (Cambodian fermented fish paste) instead of or alongside shrimp paste as the primary seasoning. Prahok provides a level of fermented depth that transforms the mild, gentle amok into something more assertively complex — still a custard in texture, still coconut-based, but with the specific Cambodian fermented-fish character that distinguishes it from the Thai equivalent.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)