Amok trey steamed fish curry

The provided sources do not contain any information about Los Angeles Cambodian restaurants or their specific preparation methods (banana-leaf vs. ramekin-baked amok). The sources only provide a recipe for amok trey ^[1] and a general cooking blog ^[2], with no restaurant listings or geographic data.

Regarding the kroeung composition that distinguishes amok from Thai curries: The sources do not provide a comparative analysis between Cambodian amok and Thai curries. Source ^[1] describes amok as a “steamed fish curry with kroeung paste, coconut milk, banana-leaf wrap, baked over slok ngor leaves” but does not list the specific ingredients of kroeung paste or contrast it with Thai curry pastes. Source ^[2] is inaccessible due to truncated content.

To answer this question properly, the following information would be needed: - A list of Cambodian restaurants in Los Angeles with their amok preparation methods - A detailed breakdown of kroeung paste ingredients and how they differ from Thai curry pastes (e.g., Thai red/green curry paste typically uses different ratios of lemongrass, galangal, turmeric, and kaffir lime, and may include shrimp paste or different chilies)