Fish Amok is a classic Khmer dish, and everyone we talked to had a family recipe. It’s usually steamed and served in a banana leaf with a little coconut cream on top. When I tested this recipe at home, cooking the curry in one pot (no steaming and no banana leaves), I found that the end result was very similar to the recipe we made in cooking class. It’s light, even with the coconut milk, and the color is beautiful. Serve the amok with white or brown rice on the side and a sprinkling of julienned red bell pepper and kaffir lime leaf ribbons.