For the kreung paste: Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots
, lemongrass and turmeric
, a few ingredients at a time, using a mortar and pestle
until a fine paste forms.
For the fish amok: Mix together the kreung paste with the coconut milk
, chili paste, fish sauce, sugar, shrimp paste, salt and egg
in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade
to infuse the fish, about 15 minutes.
Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves
on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach
beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile
. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice
Cook's Note: Amok can also be made with boneless, skinless slices of chicken
or peeled and deveined large shrimp.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.