- 500 gr whitefish
- 4 or 5 tbsp fish sauce
- 2 tbsp sugar
- 250 ml coconut cream
- 3 eggs
- banana leaves
for Kroeung paste:
- 4 garlic cloves
- 6 shallots (or half onion)
- 2 stalks lemongrass
- 4 kaffir lime leaves
- 3 cm fresh galangal or fresh ginger
- 2 tsp turmeric
- 2 tbsp spicy sauce
- 2 dried chillies
- 200 ml coconut cream
- 1 tbsp cornstarch
- 4 red spicy peppers
- kaffir lime leaves
Prepare kroeung. To do this, chop garlic, shallots, lemongrass, lime leaves, galangal and chillies. Add turmeric, spicy sauce, salt and 50 ml cocnut cream, and beat all the ingredients.
Chop fish, mix it with 2 tablespoons of kroeung paste and let it marinate for 30 minutes.
Meanwhile, make the little boxes with the banana leaves. First, dip them in boiling water to clean and soften them. Then, join the corners with chopsticks.
Beat the eggs and mix them with the remaining coconut cream (200 ml), fish sauce and sugar. Mix it with the fish.
Fill the little boxes (or the bowls) with the mix, and place them in a steamer. Cover it and let it cook for 30 minutes on low heat.
Cover it and let it cook for 30 minutes on low heat.
Dissolve the cornstarch with a little water.
Heat the coconut cream and add the cornstarch. Stir it until it starts to thicken (around 2 minutes) and remove it from the heat.
Decorate the amok with the coconut cream, lime leaves, red spicy pepper and coriander.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.