Fish Amok is a traditional Khmer dish that combines fish with kroeung, a fragrant herb-and-spice paste made from lemongrass, galangal, turmeric, and kaffir lime leaves. Mixed with coconut milk and egg, the fish is gently steamed until the mixture develops a soft, custard-like texture. Traditionally, people steam Fish Amok in banana leaf cups, which also give the dish its distinctive presentation. Freshwater fish has long been central to Cambodia’s food culture, supported by the country’s rivers and lakes. Together with the aromatic kroeung, it brings together ingredients and flavours characteristic of Khmer cuisine. #TableforEleven