Fish Amok

អាម៉ុកត្រី · Amok Trei

Ingredients13

• firm white fish fillets500 g
• coconut milk400 ml
• lemongrass stalks2
• fresh galangal20 g
• fresh turmeric15 g
• garlic cloves3
• shallots2
• kaffir lime leaves6
• Thai chilies2
• fish sauce2 tbsp
• palm sugar1 tbsp
• egg1
• banana leaves4

Method

1. Slice the fish into bite-sized pieces and set aside.
2. Pound or blend the lemongrass, galangal, turmeric, garlic, shallots, 4 finely sliced kaffir lime leaves, and chilies into a smooth kroeung paste.
3. Stir the paste into 300 ml of the coconut milk with the fish sauce and palm sugar, then fold in the fish and let it sit for 15 minutes.
4. Beat the egg with the remaining coconut milk and stir it into the fish mixture.
5. Line banana-leaf cups or a heatproof dish with the remaining lime leaves, spoon in the mixture, and cover.
6. Steam over gently boiling water for about 25 minutes, until the custard is just set and the fish is cooked through.
7. Rest briefly, then serve in the banana leaves with rice.