- Ready In:
- 1hr 5mins
- 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
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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