About
This signature Cambodian dish is made with fresh fish, coconut milk, and a variety of spices, steamed in banana leaves to create a delicate and flavorful curry.
The paste underneath it is kroeung, pounded from lemongrass, galangal, turmeric and kaffir lime. Bound with coconut and egg, it sets in the steamer to something closer to a savoury custard than a soup, which is why it arrives in the leaf it was cooked in.
Freshwater fish is the traditional version; kitchens in town also cook it with chicken or tofu. Almost every Khmer restaurant in Siem Reap has one on the menu, and the cooking classes here usually teach it first.
Where to find it
Where to eat it, kitchens and stalls around Siem Reap known for this dish. Open Google Maps to see the places nearby, with directions and current hours.