Fish Amok

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Kreung Paste
  • 5
    kaffir lime leaves, ribs removed, thinly sliced
  • 3
    california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped
  • 3
    slices galangal, peeled and chopped
  • 3
    garlic cloves, thinly sliced
  • 3
    slices lesser ginger, peeled and chopped (kacheay)
  • 3
    shallots, thinly sliced
  • 2
    stalks lemongrass, bottom parts only, thinly sliced
  • 2
    small piece fresh turmeric, peeled and sliced or 1 teaspoon ground turmeric
  • Fish Amok
  • 12
    cup coconut milk, plus another 1/2 cup for garnish
  • 1
    tablespoon chili paste
  • 1
    tablespoon fish sauce
  • 1
    tablespoon sugar
  • 1
    teaspoon shrimp paste
  • 12
    teaspoon salt
  • 1
    egg, lightly beaten
  • 1
    lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices
  • 8
    banana leaves
  • 4
    handfuls baby spinach leaves
  • 4
    fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end
  • steamed white jasmine rice, for serving
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DIRECTIONS

  • For the kreung paste:
  • Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.
  • For the fish amok:
  • Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.
  • Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!
  • Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
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