|Place of origin||Cambodia|
|Main ingredients||Curry, banana leaves|
|Cookbook: Amok Media: Amok|
In South-East Asian cuisine, "mok", "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common types of amok are made with fish, beef, or chicken as the main proteins. Amok can also be eaten with rice.
The base dish or process is locally referred to as:
A wide variety of ingredients can be used to prepare amok dishes. The main ingredient will usually give its name to the dish:
- fish - ហហ្មុកត្រី [haː mok trəj] in Khmer; ຫມົກປາ [mók paː] in Laotian; ห่อหมกปลา [hɔ̀ː mòk plaː] in Thai
- bamboo shoots - ຫມົກຫນໍ່ໄມ້ [mók nɔ̄ː mâj] in Laotian (often with minced meat inside)
- eggs - ຫມົກໄຂ່ [kʰāj] (often with minced meat inside)
- algae - as in the Laotian ຫມົກໄຄ [mók kʰáj] (with Mekong weed).
- Amok trey, a specific Khmer recipe of this dish
- Homok, Thai version and pronunciation of almost identical dish
- Otak-otak, similar fish dumpling, a Nyonya Peranakan cuisine common in Malaysia, Singapore and Indonesia
- Pepes, similar Indonesian dish wrapped in banana leaf
- Botok, similar Indonesian Javanese dish wrapped in banana leaf
|Wikimedia Commons has media related to Amok (dish).|
- "Thai Steamed Curried Fish [Haw Mok Pla]". Retrieved 30 May 2014.
- Leela (November 16, 2010). "Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang". Retrieved 30 May 2014.
- "Fish Amok, Cambodia's National Dish". Asia Society.
- "Cambodian Fish Amok". the city kitchen.