Steamed Cambodian Fish Amok with Lemongrass Kroeung and Coconut

15 ingredients

9 steps

What you need

3 dried red chilies, soaked in hot water 15 min, drained
2 stalks lemongrass, tender white part only, sliced
3 cm (1 in) galangal, peeled, sliced
2 cm (3/4 in) fresh turmeric, peeled, or 1/2 tsp ground
4 leaves kaffir lime leaves, 2 of them for the paste, 2 for serving
3 shallots, peeled
3 cloves garlic
1 tsp shrimp paste
500 g (1 lb) firm white fish fillets, catfish, snakehead or cod, skinless, cut into 3 cm pieces
400 ml (1 3/4 cups) coconut milk, full-fat, do not shake the can
1 large egg
1 tbsp fish sauce
2 tsp palm sugar, or light brown sugar, grated
6 leaves napa cabbage, outer leaves
1 red chili, fresh, thinly sliced, for serving

Restated from the original video

1
Blend the dried chilies, lemongrass, galangal, turmeric, 2 of the lime leaves, shallots, garlic and shrimp paste with 2 tbsp water into a smooth paste, scraping down the sides as needed.
2
Scoop 4 tbsp of thick coconut cream from the top of the can into a small bowl and set aside for serving.
3
Whisk the remaining coconut milk with the egg, fish sauce, sugar and 3 tbsp of the paste until smooth.
4
Fold the fish gently into the mixture so the pieces stay whole.
5
Line 4 heatproof bowls, each about 300 ml (10 oz), with cabbage leaves. Divide the fish and sauce among the bowls.
6
Set up a steamer over simmering water. Steam the bowls, covered, until the custard has set and the fish is opaque and flakes easily, 15-18 min.
7
Spoon a tablespoon of the reserved coconut cream over each bowl and steam for 2 min more.
8
Slice the 2 remaining lime leaves into very thin threads. Top each bowl with lime leaf threads and sliced fresh chili.
9
Serve hot, in the bowls.

Imported from theinternationalkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.