Cambodia amok

Place: A local joint. Siem Reap, Cambodia.

This is my first taste of Khmer cuisine: a plate of Cambodia amok,
which is a fish stew with green leaves and coconut milk, and spiced
with turmeric, paprika, fresh ginger and lime leaves, and cane sugar.
The green leaves provide texture to the silky coconut soup. The fresh
ginger and limes provide bite, while the cane sugar rounds up the dish
with a candied finish.

See the full gallery on Posterous