Cambodian Fish Amok en papillote, a beautiful seafood dish from Cambodia.
Its burst with flavours of spice, herbs and tubers.



I was going through some old photos in my hard drive, looking for some old photos that I could 're-touch...re-cycle and re-use', that I came across some of our holidays photos in Siem Reap.

 That was 5 years ago...



It was a memorable, especially for my other half, it was his childhood dream to step foot, soaked in ambience and sceneries... to be able to be there in person, standing in front of one of the famous historical monuments/buildings/ architectures in Siem Reap.


Always... whenever I flicked through family albums, kids' albums... I get glassy eyed. Wouldn't you?

yeah... I know... I am becoming an old bag :(




One of the dish that stay fresh in mind, every time I think of our holidays in Siem Reap, close my eyes and I could almost taste its coconut creaminess mixed with Asian fresh herbs and tubers... is


Fish Amok!!!
I just have to have Fish Amok again!!!!

In Siem Reap, fish amok were cooked as one would cook fish curry... saute the spices till fragrant, add coconut milk, add fish etc... etc... etc. Firmer flesh fish were used hence you wouldn't find bits and pieces of fish in your 'amok'.

Most fish sold here in Perth...aren't as 'firm'. The best fish to use for this dish and cooked the authentic Cambodian way of cooking, would be Hiramasa. Unfortunate for me, Hiramasa is a seasonal fish and they don't come any cheaper since few years ago....'sigh' I love Hiramasa :(.

The next best thing to Hiramasa would be barramundi (ikan siakap to my Malaysian readers).
Instead of cooking the Cambodian way of cooking Amok!
I steamed the fish pieces and serve individually....sharing is not caring when it comes to Fish Amok!!!

I want it all to myself!