Fish Amok: Cambodia's Silky Coconut Curry Custard
In the early morning mist along the Tonlé Sap, fishmongers call out over baskets of freshly caught snakehead and catfish while the scent of toasted turmeric and lemongrass drifts from nearby kitchens. This is the sensory prelude to amok trey, a dish so beloved that to many Cambodians it is not simply food—it is identity, memory, and pride wrapped in a folded banana leaf.
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