Amok Trey

Ingredients

• 600 g firm white fish fillet such as catfish or snapper
• 3 lemongrass stalks, tough outer layers removed
• 4 cm piece galangal, peeled
• 3 cm piece fresh turmeric, or 2 tsp ground turmeric
• 6 garlic cloves
• 3 shallots
• 6 makrut lime leaves
• 1 tsp shrimp paste
• 400 ml coconut cream
• 2 eggs
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tsp salt
• 100 g noni or spinach leaves, shredded
• 1 red chilli, sliced into fine strips
• 4 large banana leaf squares, or 4 ramekins
• Steamed jasmine rice, to serve

Before you cook

• Cut the fish into 3 cm slices about 1 cm thick.
• Slice the lemongrass, galangal and turmeric as thinly as you can so the paste grinds smoothly.
• Soften the banana leaves by dipping them in boiling water for 20 seconds, then fold and pin each into a shallow cup.
• Shred the noni or spinach leaves and slice four of the lime leaves into hair-fine strips.

Steps

1. Pound the lemongrass, galangal, turmeric, garlic, shallots and two whole lime leaves in a mortar for 10 minutes, until you have a smooth yellow kroeung.
2. Work the shrimp paste into the kroeung.
3. Whisk the eggs in a large bowl until smooth.
4. Whisk in the kroeung, then 300 ml of the coconut cream, the fish sauce, palm sugar and salt.
5. Fold the fish slices through the mixture and leave them to marinate for 15 minutes.
6. Bring a wide steamer to a rolling boil.
7. Lay the shredded leaves across the base of each banana leaf cup.
8. Divide the fish and its custard between the cups, filling them no more than three quarters full.
9. Set the cups in the steamer and cover with the lid.
10. Steam for 22 minutes, until the custard is set and no longer wobbles in the centre.
11. Warm the remaining coconut cream in a small pan without letting it boil.
12. Spoon the warm cream over each amok.
13. Scatter over the lime leaf strips and red chilli and serve with jasmine rice.