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Ingredients:
400 g meaty fish
2/4 cup coconut cream
2 cups coconut milk
1 egg, beaten
Kroeung:
2 dried red chilies, soaked, drained and chopped into a paste
3 cloves garlic
2 tbsp galangal, cut small
1 tbsp lemon grass stalk zest of ¼ kaffir lime
1 tsp salt
1 tbsp kapi (a shrimp paste)
300 g young nhor leaves (substitute: collard greens and super finely
chopped lemon grass)
1 tbsp fish sauce
3 tbsp kaffir lime leaves, sliced thinly
3 cayenne peppers |
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How to cook:
First make the kroeung, then slice the catfish thinly and set aside. Remove nhor from stem; slice the kaffir lime leaves and cayenne peppers thinly. Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well. Make the banana leave cups, then put the nhor in first, and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers. Serve with steamed rice.
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