Rice is the staple grain, as in other Southeast Asian countries. Fish from the Mekong and Tonle Sap rivers is also an important part of the diet. The supply of fish and fish products for food and trade in 2000 was 20 kilograms per person or 2 ounces per day per person. Some of the fish can be made into prahok for longer storage. The cuisine of Cambodia contains tropical fruits, soups and noodles. Key ingredients are kaffir lime, lemon grass, garlic, fish sauce, soy sauce, curry, tamarind, ginger, oyster sauce, coconut milk and black pepper. Some delicacies are(នំបញ្ចុក) (Num Bunhjok), (អាមុក) (Amok), (អាពីង) (Ah Ping).

How to cook Trei Ros
Trey Ros is live every where in Cambodia especially from the great lake Tonle Sap. We cook it different way . It is very good fish.
I want to show you the traditional Khmer of  different way how to cook it .
1-Trey Ros Dot Ombel.
We use skin of banana tree reap around it and put some of lemon grass in it's stomach. Put it in fir or we use paper.
we eat with green mango and fish sauce.

Amok trei
Amok trei (Khmer: អាម៉ុកត្រី - "haa mok trəy"), or steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves.
How to cook Mon(Chicken)
Chicken from countryside is the best one in Cambodia. They feed it by natural way for 6 mone tranfer to the market .Many way cooking it.