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If Cambodia had a national entrée, this would be it. Given the easy access to plenty of freshwater resources, fish is easy to come by, inexpensive, and fresh, so whenever you have the choice, go for seafood. Amok is one of the many spices uses frequently in the Cambodian kitchen; you can find it for sale in any of the markets and it makes a cheap, easy-to-carry-home souvenir. Fish amok is prepared by adding in kroeung, a herbal paste, as well as coconut milk and steaming the final concoction in rice. The dish is typically served cooked in a banana leaf cup – almost too pretty to eat. Almost. Sometimes this is called amok trey. You’ll find it any restaurant, though I’d suggest you check out your options at the Old Market in Siem Reap.
The menus are in English and the staff are friendly, which makes ordering easy. Another similar dish that you might like is Bai Cha, which is kind of like Cambodian fried rice, though if you’re not sure just ask your server for a recommendation.