Amok Trey is a traditional dish of Cambodian cuisine, also known as amok trei or fish amok. It involves fish being coated in coconut milk with kroeung and steamed in banana leaves.
During the Water Festival, which marks the Tonle Sap River’s reversal, it is often eaten. The addition of the noni tree leaves and the use of fingerroot is an integral part of the dish.
Fish amok is commonly known as the national dish of Cambodia. Despite this fact, it is not a dish that is widely eaten by the people of Cambodia and consumed by tourists much more frequently. Cambodian fish amok is not a new innovation from Cambodia but actually comes from Thai fish hor mok.
About Amok Trey Recipe
Due to the difficulty and time needed to make authentic amok trey, the vast majority of restaurants in Cambodia serve an inauthentic version of amok trey to tourists.
The way restaurants sometimes serve inauthentic fish amok is to bake the dish instead of steaming it.
There is some Chinese influence in this dish, as you can see by some of the ingredients, like Chinese cabbage, but Cambodian cuisine remains very unique.
Amok trey is a unique dish that considers multiple influences and is representative of Cambodian food. This fish dish is unique in many ways.
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Featured Image: https://worldfood.guide/dish/amok_trey// Image 1, https://www.dw.com/en/amok-trey-cambodia/a-37834756 / Image 2