As is usual for South East Asian cuisine, there are a lot of recipe variations for Amok. Traditionally it is almost soufflé like in texture and would be used to cover fish. This would then be placed in a banana leaf and steamed.. These days particularly in the more tourist areas of Cambodia, the versions of Amok served are more ‘curry’ like in appearance. Indeed more and more Cambodians are happy to eat it like this also. Our version is going to produce a lovely medium spiced sauce, with plenty of lemongrass, turmeric and coconut flavours. Although very much a seafood dish, lots of recipes do use Chicken, Pork or Asian vegetables instead.
