Fish Amok

Cook Time 1 hour

Servings 4

Ingredients

500g of white fish (monkfish or snapper), skinned, boned and thinly sliced

1 tbsp fish sauce

1 tsp shrimp paste or prahok (optional)

2 tsp palm sugar

½ cup coconut cream

2 eggs, beaten

1 pinch salt

4 large banana leaves

Kroeung (Paste)

200g lemongrass, white part only

1 tbsp galangal, peeled and sliced

3 Kaffir lime leaves

6 cloves garlic

2 shallots, peeled and roughly chopped

3 large dry red chillies, deseed and soak in warm water until soft

Garnish

1 tbsp coconut milk

2 Kaffir lime leaves, fine chiffonade

1 large red chilli, seeded and julienne

Method

Prepare the kroeung paste, in a mortar and pestle pound the lemongrass to a rough paste then add the galangal, garlic, shallots and chillies until a fine paste is formed. If you don’t have a mortar and pestle you can blend it all in a food processor.

Combine 4 tablespoons of kroeung paste, fish and other ingredients, except banana leaves. Combine well by stirring vigorously with a wooden spoon.

Test the seasoning by microwaving a small amount in the mixture for 1 minute. Adjust seasoning if required.

Before using the banana leaf run the leaf over a medium heat, this will help soften the leaf and make it more flexible. Fold the banana leaf into a basket and hold the sides together with either toothpicks or a stapler and place onto a small bowl. Remember to remove the stapler or toothpick before serving.

Add the fish mixture into the banana leaf and fill to the top. Drizzle with some coconut cream and kaffir lime leaves, save some for garnish later.

Steam for 20-30 minutes, check if the fish is cooked. Use a bamboo or metal skewer and pierce through the amok, skewer should come out clean.

Garnish the amok with the remaining coconut cream, kaffir lime leaves and the julienne chillies.

Remove the amok from the bowls and serve on a plate with a side of steamed rice.