Amok

Method

Heat coconut milk in a saucepan and stir in the red curry paste, galangal, lemongrass, and shallots, simmering gently for 5 minutes to release the aromatics. Add the fish fillets, fish sauce, and palm sugar, then poach until the fish is cooked through, approximately 8-10 minutes. Remove from heat and allow to cool slightly, then stir in the beaten egg, kaffir lime leaves, and green chillies until the mixture is creamy and slightly set. Line a steamer basket or ramekins with banana leaves and divide the amok mixture evenly amongst them. Steam for 8-10 minutes until the custard-like sauce is set but still slightly wobbles. Serve directly in the banana leaf parcels with steamed jasmine rice as an accompaniment.