Fish amok
Fish in a coconut curry, steamed in a cup folded from banana leaf.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pound the lemongrass, galangal, turmeric, garlic, shallot and half the lime leaves in a mortar to a smooth paste.
Warm the paste in a pan with half the coconut milk for five minutes, until it smells right.
Take it off the heat, cool it to warm and whisk in the eggs, fish sauce, palm sugar and the rest of the milk.
Fold the fish pieces through and leave them to marinate fifteen minutes.
Fold cups from the banana leaves, or use ramekins. Line the bottom with spinach leaves.
Divide the fish and sauce between them without filling to the brim and steam for twenty minutes.
Spoon over the coconut cream, scatter with shredded lime leaves and serve with rice.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: sharonang · CC0