I had cambodian amok before I had hor mok.
The home version turned out very well. I used salmon and scallops because that’s what I had, and will add shrimp or crab next time. I might have gone heavier on the curry paste than intended, but o ate it with rice so that worked out.
The restaurant versions are generally chunky with pieces of seafood, whereas most recipes I looked at were a simple mousseline / fish purée (from reading up on it, if the original was made from fish scrapings, somewhere in between is probably accurate).
