Best Amok I've had — and I've tried a few

Having eaten Amok at several restaurants over the past year, I can say this version is the best. The subtly fermented and umami quality is more pronounced here than anywhere else I've tried. prahok fermented fish paste is handled with real knowledge — you can taste the difference.

This is proper a Siem Reap market food stall cooking, not an adaptation for foreign tastes. palm wine was the obvious choice and the combination was perfect. prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. Would return for this dish alone.