ហហ្មុក-Amok

The curry paste, known as kroeung, is the heart of the dish. It is prepared from ingredients such as lemongrass, turmeric, galangal, kaffir lime leaves, garlic, shallots, and chili. These spices create a rich aroma and a unique Cambodian flavor.

The fish is mixed with the curry paste, coconut milk, and eggs to create a soft and creamy texture. Amok is traditionally steamed in banana leaf cup and coconut, which add fragrance and give the dish its beautiful traditional presentation. It is usually served with steamed rice and fresh vegetables.

Although fish is the most common ingredient, Amok can also be made with chicken, beef or shrimp... . The dish is popular in restaurants, family gatherings, festivals, and special occasions throughout Cambodia.

Amok represents the elegance and identity of Khmer cuisine because it combines fresh local ingredients, traditional cooking methods, and balanced flavors. Today, it is recognized internationally as one of Cambodia’s signature dishes and a symbol of Khmer culinary tradition.