Nothing polarizes aficionados of Cambodian cuisine like fish amok. The ubiquity of this fish curry, which is typically steamed to a light mousse in a wrapper made from a banana leaf, belies a vast range of approaches to its preparation and serving.
At the core of fish amok are four elements. The first, freshwater fish, is generally the endemic snakehead fish, but other firm-fleshed freshwater creatures are often substituted; freshwater snail amok (amok chouk) also appears on local menus. In recent times â€œtofu amokâ€ and â€œchicken amokâ€ have emerged as an alternative for fish-averse tourists.
The second essential is kroeung, a pounded spice paste that contains a heavy dose of lemongrass alongside Cambodian fermented fish paste (prahok), fresh turmeric root, the ginger-like rhizome krachai, galangal, garlic and red shallots. Chili? â€œSome people use it for amok; others donâ€™t,â€ says JoannÃ¨s RiviÃ¨re, author of Cambodian recipe book â€œLa Cuisine du Cambodge Avec les Apprentis de Sala BaÃ¯â€ and executive chef of upscale Khmer restaurant Meric in Siem Reap. â€œWhat is sure is that it shouldnâ€™t be fresh chili but always dried. Just soak them and chop them thinly, using a bit of palm sugar to make a paste.â€ More palm sugar is also added to sweeten the curry.
Thirdly, and what most differentiates a Cambodian amok from its regional neighbors, is the addition of the herb slok ngor (the leaf of the noni tree, morinda citrifolia). The small ovoid leaf confers a subtle but distinctive bitterness to the dish.
The fourth and final must is fresh coconut milk.
So writes and photographs me(!) for today’s Wall Street Journal Asia. Sorry for no link to the rest of the article wherein I speculate at amok’s history and the reasons why it is rarely cooked at home , WSJ Asia is subscription-only.