Amok steamed fish – the quintessential specialty of Cambodia, looks like it’s only saliva.

Amok steamed fish is one of the Cambodian specialties with an extremely sophisticated and sophisticated way of processing. The dish is a combination of the sweetness of palm sugar, the fatty taste of coconut water, the smell of prohok fish sauce, and the characteristic banana leaf flavor.

Amok is a famous traditional Cambodian dish and is a symbol when it comes to the culinary quintessence of the golden pagoda country. Amok steamed fish combines many ingredients such as fish, palm sugar, coconut water, and soaked fish sauce to create a unique flavor for the dish. The main ingredient used to make this Cambodian specialty is snakehead fish or catfish, but the most delicious is still fruit fish because these fish have a lot of meat, less bones, and fish are not broken. Besides, the dish also includes other ingredients such as khong, coconut milk, eggs, palm sugar, prohock fish sauce and a few leaves (or leaves) to create color or flavor for the dish. Especially to cook this dish must have all the ingredients because without any kind of flavor, there is a lack of originality. The way to make the Amok steamed fish dish is also quite sophisticated and complex. The first is mango, beef sauce, sugar and eggs, beaten into a mixture, turmeric powder, cooked for a viscous consistency, attractive colors. Clean fish, remove the intestines and wrap the whole piece of fish into this mixture, add a few leaves and wrap it with banana leaves and steam. Before serving, people will add a scoop of coconut milk and a few slices of chili to make Amok steamed fish more fragrant. A fragrance mixed with coconut milk, chili, fish sauce, extremely attractive sugar smell makes you want to eat immediately. Peeling off the banana leaves emits a smoky and scent smell. Try a bite, anyone will be fascinated by both the taste and the taste. It is a little taste of fish, the aroma of banana leaves, the pulp of eggs and a little fat of coconut milk, the sweet sweetness of palm sugar is extremely strange. The golden color of turmeric and other cooking ingredients gives the Amok steamed fish a very beautiful color. This dish is better when eaten while still hot and must be eaten with glutinous rice and a glass of palm leaf wine that is really “extreme”. Amok steamed fish is a typical Cambodian dish not only appearing in daily meals but also in luxury restaurants. When enjoying this dish you must also slowly, slowly eat each piece so that the delicious flavors gradually dissolve in your mouth. That way, one can fully feel the quintessential, wonderful combination of two seemingly unrelated ingredients: fish and coconut. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.