There's a reason two ancient food cultures fight about the origins of steamed fish curry- it's one of the best things to eat, anywhere. Hor Mok- or Fish Amok- is a rich curry mixed with coconut, fish, and egg, then steamed in a banana leaf for something almost unbelievably luxurious. It's like a curry mousse. A curry with the texture of foie gras. Something beloved whether served at street carts, canal boats, or imperial palaces.
But the "how" this dish is the subject of such intense debate is just as interesting as the "why". Because few events have shaped the course of Southeast Asia as much as the 150 years of warfare between the Siamese and the Khmer. And it's in that time period that this dish comes to life on both sides of the dividing line.
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0:00 - Introduction
1:29 - Bangkok's Most Famous Hor Mok
5:03 - Fish Amok
6:27 - The Two Empires
8:50 - Floating Market
12:38 - Deeper into History
15:00 - The Queen of Grilled Hor Mok
17:18 - Answers
19:11 - Conclusion
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