The Steamed Treasure: The Story of Cambodia's National Dish, Amok

The Steamed Treasure: The Story of Cambodia's National Dish, Amok

Chapter One: The Royal Curry: The History and Origins of Fish Amok In the rich and diverse world of Cambodian cuisine, one dish stands above all others as the undisputed national soul food: Amok. Specifically, Fish Amok, or Amok Trey (អាម៉ុកត្រី). It is a dish of sublime elegance and perfectly balanced flavor, a fragrant, savory, and delicate steamed fish curry with a texture like a light, airy mousse. This unique and sophisticated character is the key to understanding its history. Amok is not a simple, rustic village stew; its origins are widely believed to lie in the refined and complex world of the ancient Khmer Royal Palace kitchens. It is a dish with a royal heritage, a culinary masterpiece that has become the most beloved and celebrated expression of the Cambodian spirit on a plate. Tracing the Origins to the Royal Kitchen While precise historical recipes from the Angkorian era are scarce, food historians and Cambodian chefs are in general agreement that the techniques required to …