Fish Amok

Name: Fish Amok
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 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; 1/2 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; 1/2 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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Recipe by Food.com

Recipe courtesy of Lakhana In, Sekong By Night

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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
¹⁄₂

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
¹⁄₂

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

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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