Fish Amok

Ingredients

• 1 1/2 lbs white fish fillets, cubed
• 3 tbsp kroeung (Cambodian curry paste)
• 1 1/2 cups coconut milk
• 1 egg
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves, thinly sliced
• Banana leaves, folded into cups
• Red chili and coconut cream, for garnish

Instructions

1. 1Whisk kroeung paste with half the coconut milk, egg, fish sauce, and palm sugar until smooth.
2. 2Fold in the cubed fish and half the kaffir lime leaves.
3. 3Line small bowls or folded banana leaf cups with extra leaves and spoon the fish mixture in.
4. 4Pour a little of the remaining coconut milk over each portion.
5. 5Steam over boiling water for 20-25 minutes until the custard is set and the fish is cooked through.
6. 6Garnish with a drizzle of coconut cream, sliced red chili, and remaining lime leaves before serving.

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