•4 tbsp.yellow kroeung (kreoung recipe attached)
•400 ml.coconut milk
•360 gm. white fish fillet (snapper, groupe) cut into 1.5” cubes
•2 lg. Egg yolks
•2/3 tbsp.fish sauce
•2 tsp. soy sauce
•1 tsp. sugar
•6kaffir lime leave, sliced fine
•2 small banana leaf squares (6” x 6”)
•4 tbsp.vegetable oil
•2small red bird chiles, sliced fine
•2 tbsp.reduced coconut cream
•2 tbsp.coriander, chiffonade
•4 tbsp.fried sliced shallots (For Jasmine Rice as a side)
1.Set up a steamer over pot water on high simmer.
2.Season fish with salt and pepper. Put a medium sized heavy based non-stick pan on a high heat. Add oil, fish searing for around 1 minute, and keep aside.
3.Put a medium sized heavy based pan on a medium heat. Add the oil and kroeung to the pan. Cook this on medium heat for 1-2 minutes without it getting any colour.
4.Add the coconut milk and bring to a boil. Once boiling, reduce to a simmer and add fish sauce, soy sauce and sugar, water. This is called the amok sauce.
5.Whisk egg yolks and slowly fold into the amok and then stir to mix well. Add the fish and mix well.
6.Place the Amok/fish mix into 2 ceramic serving bowls and cover with lid or saran wrap and place in the steamer and steam for 5 minutes longer. Remove from the steamer and remove saran wrap.
7.Garnish the amok with the sliced bird chiles, coconut cream, and coriander leaves.
8.Serve with steamed rice in a separate bowl and garnish with fried shallots.
(YEILD: 2 portions)
YELLOW KREOUNG “AMOK PASTE”
•80 gm.Lemongrass, sliced
•2 ClovesGarlic, peeled
•3 ClovesShallots, peeled
•1 tsp.Kaffir lime leaves
•½ tsp.Galangal, sliced
•1tsp.Fresh turmeric, peeled, chopped
1.You will need a mortar and pestle (or food processor) for this recipe.
2.The ingredient that will take the longest to grind, we will need to grind first. The order of the ingredients is the order we will follow when making the paste.
3.Remove the outer leaves of the lemongrass. Roughly smash and chop the lemongrass before putting it into the mortar (or FP) and start to grind the lemongrass down into a paste.
4.Peel and roughly chop the galangal, kaffir lime zest and the fresh turmeric, add to the mortar and continue to grind it down to a paste
5.Peel and roughly chop the garlic and shallots, add to the mortar and continue to grind it down to a paste
6.Grind the paste as smooth as possible, reserve and keep for up to 2 weeks in fridge or freeze.
(YEILD: 6 portions)