Amok Trey is a traditional dish of Cambodian gastronomy that is favored by most of visitors. The original amok is made from chicken and covered with an aromatic kroeung (mixed of pounded shallots, lemongrass, garlic, kaffir lime according to a general formula), roasted crushed peanuts, coconut milk, and egg. All is rolled by banana leaves and steamed. It then is served in a coconut. The taste is a wonderful blend of coconut flavor, aromatic carry paste and the flesh of chicken. Nowadays, amok trey can be made from beef or freshwater fish fillet (commonly snakehead fish or Mekong catfish). The dish now is well-known as steamed curried fish. It’s also the main dish during the Water Festival which celebrates the change of Tonle Sap River’s flow and thanks Mekong River for providing the country with fertilized land and abundant fish.
