Fish amok

1. 1

   For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little.

2. 2

   For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander.

3. 3

   If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set.

4. 4

   For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce.

5. 5

   To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.