Fish Amok

Prepare the kroeung paste by pounding lemongrass, galangal, turmeric, garlic, and shallots in a mortar until a smooth, fragrant paste forms. Alternatively, blend the ingredients in a food processor with a splash of water.

In a large mixing bowl, combine the kroeung paste with the coconut cream, eggs, fish sauce, and sugar. Whisk until the mixture is smooth and the eggs are fully incorporated into a uniform custard base.

Add the shredded kaffir lime leaves to the custard mixture, reserving a few shreds for garnish. Gently fold in the fish cubes, making sure each piece is well coated with the aromatic coconut mixture.

If using banana leaves, soften them briefly over a flame or in hot water, then fold them into cup shapes and secure with toothpicks. Alternatively, lightly grease ramekins or heatproof bowls as moulds.

Divide the fish and custard mixture evenly among the banana leaf cups or ramekins, filling each about three-quarters full to allow for slight expansion during steaming. Top each with a spoonful of extra coconut cream.

Set up a steamer with water at a rolling boil. Place the filled cups in the steamer, cover tightly, and steam for twenty to twenty-five minutes until the custard is set and firm to the touch but still slightly wobbly in the centre.

Remove from the steamer and garnish each amok with thin slices of fresh red chilli, reserved kaffir lime shreds, and an extra drizzle of coconut cream. Serve immediately with steamed jasmine rice.