Amok Trey

Shopping list

• 500 g firm white fish fillets — such as cod or haddock, cut into chunks

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• 400 ml coconut milk

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• 2 piece lemongrass stalks — tender inner parts only, finely chopped

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• 20 g galangal — peeled and finely chopped (or fresh ginger)

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• 3 clove garlic cloves

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• 2 piece shallots — roughly chopped

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• 1 piece red chilli — deseeded if preferred

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• 1 tsp turmeric powder

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• 2 tbsp fish sauce

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• 1 tbsp palm sugar — or soft brown sugar

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• 4 piece kaffir lime leaves — finely shredded

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• 1 piece medium egg — lightly beaten

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• 1 bunch fresh Thai basil leaves

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• 4 piece banana leaves or aluminium foil — cut into squares for steaming

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Step by step

1. 1

   In a food processor or blender, combine the lemongrass, galangal, garlic, shallots, red chilli, and turmeric. Blend to a smooth paste, adding a splash of coconut milk if needed.

2. 2

   Transfer the paste to a mixing bowl and stir in the coconut milk, fish sauce, palm sugar, and shredded kaffir lime leaves. Mix well.

3. 3

   Gently fold in the beaten egg until the mixture is smooth and creamy.

4. 4

   Add the fish chunks to the mixture, stirring gently to coat each piece evenly.

5. 5

   If using banana leaves, briefly pass them over an open flame or dip in boiling water to make them pliable. Place a square of banana leaf (or foil) in a heatproof bowl or ramekin.

6. 6

   Spoon the fish mixture into each banana leaf cup, filling about three-quarters full. Top with a few Thai basil leaves and fold the leaf over (or cover with foil).

7. 7

   Prepare a steamer or a large pot with a steaming rack and bring water to a simmer.

8. 8

   Place the banana leaf parcels in the steamer, cover, and steam over medium heat for 20– 25 minutes until the curry is set like a custard and the fish is cooked through.

9. 9

   Carefully remove the parcels from the steamer. Serve hot in the banana leaves with jasmine rice.