Fish Amok

Instructions

1. Prepare the banana leaves
   If using banana leaves, soften them by quickly passing over an open flame or dipping in hot water. Shape into cups by folding the corners and securing with toothpicks. If banana leaves are unavailable, lightly oil ramekins as an alternative.
2. Make the curry paste
   In a food processor, blend the lemongrass, garlic, turmeric, shrimp paste, and fish sauce until it forms a smooth paste. If using pre-made kroeung, mix it with the fish sauce, turmeric, and shrimp paste.
3. Marinate the fish
   In a bowl, combine the fish pieces with half of the curry paste mixture. Gently toss to coat evenly. Let marinate for 15 minutes at room temperature.
4. Prepare the curry sauce
   In a saucepan, heat the coconut milk over medium heat. Add the remaining curry paste and palm sugar. Stir until well combined and the sugar is dissolved. Simmer for 5 minutes until slightly thickened, then remove from heat.
5. Assemble the amok
   Divide the marinated fish pieces among the banana leaf cups or ramekins. Pour the curry sauce over the fish, dividing it equally. Sprinkle the thinly sliced kaffir lime leaves over each portion.
6. Steam the fish
   Place the cups in a steamer over boiling water. Cover and steam for about 15-20 minutes, or until the fish is cooked through and the curry has set to a mousse-like consistency.
7. Finish and serve
   Remove from the steamer. Drizzle each portion with coconut cream and garnish with thinly sliced red chili if desired. Serve immediately while hot with steamed jasmine rice.