One popular Cambodian recipe is Fish Amok, a traditional dish that features fish cooked in a flavorful curry sauce and steamed in banana leaves. Here’s a recipe for Fish Amok:

Ingredients:

• 1 lb. white fish fillets, cut into bite-sized pieces
• 1 tbsp. vegetable oil
• 1 tbsp. red curry paste
• 1 tsp. sugar
• 1 tbsp. fish sauce
• 1/2 tsp. salt
• 1 can coconut milk
• 3 kaffir lime leaves, thinly sliced
• 2 tbsp. chopped lemongrass
• 2 garlic cloves, minced
• 1 tbsp. chopped galangal
• 3-4 fresh red chili peppers, finely sliced
• 2 eggs
• 1/2 cup coconut cream
• Banana leaves for steaming

Instructions:

1. In a large bowl, mix together the red curry paste, sugar, fish sauce, salt, and coconut milk. Stir until well combined.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the kaffir lime leaves, lemongrass, garlic, galangal, and chili peppers. Stir-fry for 2-3 minutes, until fragrant.
3. Add the fish to the wok and stir-fry for 1-2 minutes, until the fish is cooked through.
4. Add the curry sauce to the wok and bring to a simmer. Cook for 3-4 minutes, until the sauce has thickened.
5. Beat the eggs in a small bowl and then stir them into the curry sauce.
6. Add the coconut cream to the curry sauce and stir until well combined.
7. Cut the banana leaves into rectangles and then steam them in a steamer basket for 1-2 minutes, until they are pliable.
8. Place a banana leaf in a small bowl or dish. Spoon the fish and curry sauce into the bowl. Fold the edges of the banana leaf over the top of the fish to create a parcel.
9. Repeat with the remaining fish and curry sauce.
10. Steam the fish parcels in a steamer basket for 10-15 minutes, until the fish is cooked through.
11. Serve the Fish Amok hot with steamed rice.

Enjoy your delicious Cambodian Fish Amok!