Fish amok recipe

A Khmer fish curry bound with egg and yellow kroeung, steamed in banana leaf until it sets into a mousse.

1 hour and 20 minutesmedium12 ingredients

Ingredients

• 4 lemongrass
• 500 g white fish fillets
• 20 g fresh turmeric
• 20 g galangal
• 6 kaffir lime leaves
• 4 clove garlic
• 400 ml coconut cream
• 2 eggs
• 8 noni leaves
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 6 banana leaves

How to make Fish amok

1. Pound 4 stalks of lemongrass with 20 g fresh turmeric, 20 g galangal, 6 kaffir lime leaves and 4 garlic cloves in a mortar for 15 minutes, until you get a smooth yellow kroeung paste. A blender leaves it fibrous.
2. Slice 500 g of white fish fillets (snakehead, catfish or cod) into thin pieces about 5 mm thick. Do not blend the fish.
3. Whisk the kroeung with 400 ml coconut cream until it dissolves, then beat in 2 eggs, 2 tablespoons fish sauce and 1 tablespoon palm sugar.
4. Fold the fish slices into the mixture and stir in one direction for 5 minutes, until it thickens and holds the whisk mark.
5. Fold 6 squares of banana leaf, about 20 cm each, into cups and pin them with toothpicks. Line the bottom of each with 1 or 2 noni leaves, shredded.
6. Fill the cups three quarters full and steam over medium heat for 20 to 30 minutes, until the custard is set but still moist.
7. Spoon the remaining 400 ml coconut cream over each cup, scatter finely shredded kaffir lime leaf and slivers of red chilli, and steam 5 minutes more.
8. Serve hot in the banana leaf cups with steamed rice.

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