lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices
handfuls baby spinach leaves
fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end
steamed white jasmine rice, for serving
Serving Size: 1 (180) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 68 g51 %
Total Fat 7.6 g11 %
Saturated Fat 5.8 g28 %
Cholesterol 46.5 mg
Sodium 682.6 mg
Dietary Fiber 1.4 g5 %
Sugars 7.6 g30 %
Protein 4.7 g
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.