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Fish Amok is a traditional Cambodian dish that is believed to have originated in the ancient Angkorian period. The dish is made by steaming a mixture of fish, herbs, spices, and coconut milk, wrapped in banana leaves. This Fish Amok recipe is usually served with a side of rice, and is often considered to be the national dish of Cambodia. The main ingredient of Fish Amok is usually a whitefish, such as tilapia, but catfish and other varieties of fish can also be used. The other ingredients in this Fish Amok recipe include lemongrass, galangal, garlic, shallots, turmeric, coconut milk, and kaffir lime leaves, which all contribute to the unique flavor of the dish. The banana leaves are used to keep the steam inside and also impart a subtle flavor to the dish.