Cambodian Fish Amok (Steamed Fish Curry Soufflé)

Ingredients

• 2 stalks Lemongrass stalks (Outer layers removed, tender part only, sliced thin)
• 1 thumb-sized piece Galangal (Peeled and sliced)
• 1 thumb-sized piece Fresh turmeric (Peeled)
• 2 pieces Fingerroot (Peeled and sliced)
• 2 medium Shallots (Peeled and chopped)
• 5 cloves Garlic cloves (Peeled)
• 4 leaves Makrut lime leaves (Stems removed, thinly sliced)
• 4 whole Dried California chilies (Stems and seeds removed, soaked in hot water)
• 1 lb Cod fillet (Cut into chunks; can substitute chicken, shrimp, or mushrooms for vegan)
• 1 cup Coconut milk (Full-fat preferred)
• 1 tbsp Fish sauce
• 1.5 tsp Shrimp paste (A little more than a teaspoon)
• 1 tbsp Sugar
• 2 large Eggs
• 1 pinch Salt (To taste)
• 2 large leaves Banana leaves (Cleaned, cut into circles for cups)
• 1 cup Pea shoots or other hardy leafy greens (For lining cups)
• 4 tbsp Coconut cream (For topping)
• 8 pieces Toothpicks (For securing banana leaf cups)

Instructions

1. Prep Aromatic Paste Ingredients (Kroeung)

   Peel and trim lemongrass, galangal, turmeric, fingerroot, shallots, and garlic. Remove stems from makrut lime leaves. Slice all ingredients thinly for easier pounding.

   Time: PT15M

2. Make Kroeung (Aromatic Paste)

   In a mortar and pestle (or food processor), pound lemongrass first until broken down. Add galangal and pound, then fingerroot, turmeric, garlic, shallots, and finally lime leaves, pounding each until a fine, fragrant paste forms.

   Time: PT15M

3. Prepare Chili Paste

   Soak dried California chilies in hot water for 10 minutes until soft. Remove stems and seeds, then chop or pound into a paste.

   Time: PT10M

4. Cut Fish and Prep Other Ingredients

   Cut cod fillet into 1-inch chunks. Prepare coconut milk, fish sauce, shrimp paste, sugar, and eggs. Thinly slice extra lime leaves for garnish.

   Time: PT5M

5. Mix Curry Base

   In a large bowl, combine 3 tbsp kroeung, all chili paste, coconut milk, fish sauce, shrimp paste, and sugar. Mix well, breaking up shrimp paste thoroughly.

   Time: PT3M

6. Add Fish and Eggs

   Add fish chunks to the curry base. Gently beat eggs and add to the mixture with a pinch of salt. Mix until evenly combined.

   Time: PT2M

7. Prepare Banana Leaf Cups

   Clean banana leaves and cut into circles (about 8-inch diameter). Soften leaves by passing over a flame or dipping briefly in hot water. Fold into cups with pleats, securing each with toothpicks.

   Time: PT8M

8. Line Cups and Fill

   Line the bottom of each banana cup with pea shoots or other hardy greens. Spoon fish mixture into cups, filling halfway to allow for soufflé expansion.

   Time: PT2M

9. Steam Amok (First Stage)

   Place filled cups in a steamer over boiling water. Steam for 10 minutes.

   Time: PT10M

   Temperature: 100°C

10. Add Coconut Cream and Steam Again

    After 10 minutes, open steamer and spoon coconut cream over the top of each amok. Steam for an additional 10 minutes until set but still moist.

    Time: PT10M

    Temperature: 100°C

11. Garnish and Serve

    Remove amok from steamer. Garnish with thinly sliced lime leaves. Serve hot in banana leaf cups.

    Time: PT3M

12. Cleanup

    Wash all utensils, mortar and pestle, bowls, steamer, and clean up work surfaces. Dispose of banana leaves and toothpicks.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

14g

Fat

22g

Fiber

3g