Make Amok, Fish Curry Steamed In Banana Leaves

Nite Yun of Nyum Bai in Oakland, California, makes fish amok, one of Cambodia’s national dishes. Nite starts by making kroeung, a Cambodian spice paste, with lemongrass, galangal, garlic, and more. She then coats codfish with the spice paste, chiles, coconut milk and eggs before placing the fish and curry mixture into individual banana leaf pockets and steaming it until cooked. Lastly, she tops the flaky, aromatic fish with more coconut milk to serve. Check out the recipe here:

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