Fish Amok

This is a famous Khmer dish. It's a creamy coconut curry swiped inside of a banana leaf. It is steamed instead of boiled.
Instead of fish, you can also use chicken, beef or pork. 




         
Ingredients:

• 5 dried red chillies (soaked, drained and chopped)
• 3 tbsp kaffir limes leaves
• 3 cayenne peppers
• 500g fish
• 3/4 cup coconut cream
• 2 cups coconut milk
• 1 egg (beaten)
• 3 cloves of garlic
• 2 tbsp galangal (finely chopped)
• 1 tsp lemongrass (thinly sliced)
• zest of 1/4 kaffir lime
• 1 tsp salt
• 4 tbsp peanuts (optional)

First, we have to make the curry paste smash in mortar ,thinly slice the fish and set aside. heat up oil in hight heat than Stir the paste into 1 cup of coconut milk. When it has dissolved, add the beaten egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.

Now, take a banana leaf cup and place the nhor leaves in the bottom. Next, delicately spoon in the fish curry mixture. It's best to leave a little space at the top of the cups

steam for 15-20 minutes. Still in the steamer, spoon on the coconut cream. On top of this, add the thinly sliced kaffir leaves and cayenne peppers. You make a design using the strips or overlap the slices into a grate image. Steam for another few minutes until the mixture in the cups feels solid, but moist.

When cooked, carefully place on a plate and serve with white rice.

Enjoy!

Note beet, chicken,and pork are the same ingredient and the same cook method.