Perhaps one of the flaws of Asian street food for many westerners lies with its presentation - simple and rustic with a no thrills but plenty of taste kind of attitude. But Fish Amok, part of Cambodia’s Khmer cuisine, addresses this issue - creating a dish that is both delicious and aesthetically beautiful. It’s a complex tasting fish and coconut curry that’s cooked and served in banana leaves and takes its flavours more from the lemongrass and kaffir lime than the chillies - resulting in a pleasant light curry - packed full of flavour but not too much heat.