Amok

Ingredients

• •1.5 lb firm white fish fillets, cut into chunks
• •3 stalks lemongrass, tender parts only
• •1 inch galangal
• •4 cloves garlic
• •2 shallots
• •2 kaffir lime leaves, plus extra for garnish
• •1 tsp turmeric
• •1/4 cup roasted peanuts, ground
• •1 can (14 oz) coconut cream, divided
• •1 tbsp fish sauce
• •1 tbsp palm sugar
• •1 egg
• •Banana leaves (or ramekins as substitute)
• •Red chili, sliced, for garnish

Steps

1. 1.Pound or blend the lemongrass, galangal, garlic, shallots, kaffir lime leaves, and turmeric into a smooth kroeung paste.
2. 2.Whisk the kroeung paste with the ground peanuts, most of the coconut cream, fish sauce, palm sugar, and egg until smooth.
3. 3.Fold in the fish chunks and marinate for about 20 minutes.
4. 4.Cut banana leaves into roughly 8-inch squares, soften them briefly over low heat or by dipping in hot water so they don't crack, then fold each into a small bowl-like cup and secure the corners with toothpicks (or divide the mixture among small heatproof ramekins if banana leaves aren't available).
5. 5.Spoon the fish and curry mixture into the banana leaf cups, and top each with a spoonful of the reserved thick coconut cream.