Fish Amok - Cambodian Coconut Fish Curry

Add 2 tablespoons dried red chilies (soaked), 1 tablespoon shrimp paste, and 1 teaspoon salt to the paste. Pound until completely smooth in a mortar.

Cut 500g firm white fish (catfish, snapper, or cod) into 3cm chunks. The fish should be fresh and firm enough to hold shape during steaming.

In a bowl, mix the fish with 3 tablespoons of the kroeung paste, coating each piece evenly. Let marinate for 15 minutes.

Combine 200ml thick coconut cream with 1 beaten egg, 1 tablespoon fish sauce, 1 teaspoon palm sugar, and remaining kroeung paste.

Pour this coconut custard mixture over the marinated fish and fold gently to combine without breaking the fish pieces.

Create banana leaf bowls by cutting circles and shaping into cups, or use ramekins lined with banana leaf for authenticity.

Divide the fish and custard mixture among the banana leaf cups. Top each with a spoonful of thick coconut cream and thin strips of red chili.

Steam the amok cups over high heat for 15-18 minutes until the custard is set and slightly puffed. The fish should be just cooked through.

Garnish with finely sliced kaffir lime leaves (chiffonade), red chili rings, and a few Thai basil leaves for color and aroma.

The custard should be silky and slightly wobbly in the center, with a beautiful golden color from the turmeric in the kroeung.

Serve hot directly in the banana leaf cups with jasmine rice on the side. The presentation is essential to the traditional experience.