Английская Википедия:Fish amok

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Шаблон:Short description Шаблон:Infobox food

Fish amok or amok trei (Шаблон:Lang-km Шаблон:IPA-km) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire,[1][2] although some question it originating in Cambodia.[3]

Ingredients

Usually, goby, snakehead or catfish is used; however, they are also sometimes substituted with cod, snapper, barramundi, salmon, whiting, or perch. The fish fillets are rubbed with or marinated in a freshly-made yellow or green kroeung[2] mixed with coconut cream or coconut milk and eggs. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency.[2] Great morinda leaves can also be substituted with Swiss chard leaves if not available.[4]

Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice.[2] Many restaurants in Cambodia also serve less traditional versions of amok with chicken, tofu, or beef instead of fish. Other deviations include the use of a store-bought herb paste, other types of kroeung, more liquid consistency and cooking instead of steaming.[5]

References

Шаблон:Reflist

External links

Шаблон:Commons category

Шаблон:Cambodian cuisine