Ingredients:

  • 6–8 small Dried Red Chillies (soaked and drained)
  • 2 large Lemongrass Stalks (white part only, finely sliced)
  • 1-inch piece Fresh Galangal (peeled and sliced)
  • 1/2-inch piece Fresh Turmeric (peeled)
  • Zest of 1 Kaffir Lime
  • 3 large Garlic Cloves
  • 2 medium Shallots (rough chopped)
  • 1/2 tsp Shrimp Paste (Kapi)
  • 1 cup Thick Coconut Cream (plus 2 Tbsp for garnish)
  • 2 Tbsp Fish Sauce
  • 1 tsp Palm Sugar (or brown sugar)
  • 1 large Egg (lightly beaten)
  • Pinch Salt
  • 4 Kaffir Lime Leaves (ribs removed, finely slivered)
  • 1 lb Firm White Fish Fillets (cut into 1-inch cubes)
  • 4-8 Chinese Spinach or Cabbage Leaves (for lining)
  • 1/4 Red Bell Pepper (thinly julienned, for garnish)

Instructions:

  1. Stage 1: Creating the Kroeung Paste. Soak the dried chillies in hot water for 30 minutes, then drain thoroughly. Combine the drained chillies with lemongrass, galangal, turmeric, kaffir lime zest, garlic, shallots, and shrimp paste in a food processor or mortar and pestle.
  2. Process or pound until a very fine, smooth paste forms. Set aside 3 Tbsp (45 ml) of the prepared Kroeung paste.
  3. Stage 2: Preparing the Mousse. In a large mixing bowl, lightly whisk the beaten egg, fish sauce, and palm sugar until the sugar is dissolved.
  4. Add the 3 Tbsp of Kroeung paste to the egg mixture. Mix thoroughly until uniform. Gradually whisk in the 1 cup (240 ml) of thick coconut cream until the mixture is smooth and slightly thickened.
  5. Gently fold the cubed fish and the slivered kaffir lime leaves into the mousse base, ensuring the fish pieces are coated evenly.
  6. Stage 3: Assembly and Steaming. Line the bottom of each of the four ramekins (or banana leaf boats) with a few spinach or cabbage leaves. Divide the Amok mixture evenly among the prepared vessels.
  7. Preheat your steamer setup to a rolling boil. Carefully place the ramekins into the hot steamer. Cover and steam for 20–25 minutes.
  8. The Amok is done when the custard is set but still slightly wobbly in the center. Remove from the steamer. Before serving, drizzle a teaspoon of the reserved thick coconut cream over the top of each portion. Garnish with red bell pepper strips and kaffir lime slivers.