A traditional Khmer dish from Cambodia, Amok is not a million miles from a Thai curry, but has its own distinctive and unique character. This is gained mainly by the cooking method – steaming as opposed to cooking on the hob. Amok spice consists of lemon grass, galangal, black pepper and kaffir lime, giving a tropically fragrant and aromatic flavour. What heat there is comes from black pepper, not chilli, and this allows the citrus sharpness to dominate. Amok is always made with fish and prawns, sea bass or cod being the recommended fish used. This exotic dish makes a great dinner party centrepiece, and the blend can of course be used as a fresh all purpose seasoning.

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