Ingredients:

  • 8 oz Firm white fish (cod, snapper, or prawns)
  • 1 cup Full-fat Coconut Cream
  • 1 Large Egg Yolk
  • 1 Tbsp Fish Sauce
  • 1 tsp Palm Sugar (or brown sugar)
  • 2 Tbsp Kroeung Paste (or red curry paste)
  • 2 leaves Kaffir Lime Leaf, chiffonade
  • 1/2 tsp Sliced Red Chili
  • 1 Tbsp Roughly chopped Peanuts

Instructions:

  1. Gather all ingredients. Thinly slice the kaffir lime leaves (chiffonade) and the red chili. Prepare two small, heat-safe ceramic bowls or traditional banana leaf cups for steaming.
  2. In a medium mixing bowl, whisk together the full-fat coconut cream, the large egg yolk, 1 Tbsp of fish sauce, and 1 tsp of palm sugar until the mixture is completely uniform and emulsified. This egg binder is critical for preventing separation during cooking.
  3. Stir the 2 Tbsp of Kroeung paste thoroughly into the cream mixture until the paste is fully dissolved. Gently fold the 8 oz of firm white fish (or prawns) into the curry base, ensuring the protein is fully coated.
  4. Divide the mixture evenly into your prepared steaming vessels. Place the vessels in a steamer basket over boiling water. Cover tightly and steam gently for 15 to 20 minutes, or until the custard is set around the edges but still has a slightly wobbly center (like a light custard).
  5. Remove the amok from the steamer. Garnish each serving immediately with the chiffonade of kaffir lime leaf, the sliced red chili, and the roughly chopped peanuts. Serve hot.