5 kaffir lime leaves, ribs removed, thinly sliced
3 California dried red chiles, soaked in water until soft, drained, seeds discarded, chopped
3 slices galangal, peeled and chopped
3 cloves garlic, thinly sliced
3 slices kacheay (also known as lesser ginger or lesser rhizome), peeled and chopped
3 shallots, thinly sliced
2 stalks lemongrass, bottom parts only, thinly sliced
2 small pieces fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
1/2 cup coconut milk, plus another 1/2 cup for garnish
1 tablespoon chili paste
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon shrimp paste
1/2 teaspoon salt
1 egg, lightly beaten
1 pound boneless skinless meaty white fish, cut into 1/4-inch-thick slices
8 banana leaves
4 handfuls baby spinach leaves, or 4 young nyo leaves
4 fresh red chiles, cut lengthwise several times from the tip to 1/4 inch from the stem end
Steamed white jasmine rice, for serving
Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
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