The waitress brought exactly what I ordered, but it still came as a surprise. Instead of a plate, my Fish Amok was served in a coconut shell. The classic Cambodian dish was presented made with freshly caught fish from the Gulf of Thailand.
Cambodia's culinary traditions are made with the bounty of the land and water, with influences brought by successive invaders and visitors that have given variety to the Khmer approach to preparing food. The annual monsoon floods enrich the soil around the Mekong and Tonei Sap. The river system is one of the most diverse habitats on earth, and fishing has always been central to the Khmer economy.
|0||by Andrew Kolasinski||Art + Culture, Food + Drink, Historical Travel, Literary Travel, Pop Culture and Travel, Cambodia, Trip Ideas, Food + Drink|