Fish Amok Recipes

Steps:

• 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.

Steps:

• Make a banana leaf basket.
• Chop lemongrass, turmeric, and galangal.
• Add to chopped red chilli and red onion garlic & kaffir lime.
• Add peanuts and coconut cream.
• Mix in blender until very smooth.
• Chop 'noni' leaf and fish.
• Heat pan, add oil and then kreung.
• Add star anise to pan.
• Season with salt & add a spoonful of coconut milk.
• Add the fish.
• Stir and let simmer.
• Beat egg and add to pan.
• Add 'noni' leaf.
• Add mixture to banana leaf bowl.
• Cover with more beaten egg.
• Steam for around 10 minutes.