Steamed Fish in Young Coconut, Khmer-Style

Preparation info
  • for


    as a starter
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

The Khmer name for this is amok. Though the dish is a traditional one, it has been adopted as a speciality of the Grand Hotel d Angkor in Siem Reap, which is the ideal base for anyone visiting Angkor Wat and the monuments to the greatness of the ancient Khmer empire. At the Grand, they actually cook and serve this in a young coconut A wide hole is cut in the top and the coconut water poured off; it makes a delicious drink in the tropical heat. The undisturbed young flesh adds its flavour to