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Steamed curried fish

  • 2servings
  • 45minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp galangal , sliced

  2. 3 tbsp fresh turmeric root , sliced

  3. 6 garlic cloves , sliced

  4. 2 stems of lemongrass , white part only, finely sliced

  5. 2 red Asian shallots , sliced

  6. 10 kaffir lime leaves , shredded

  7. 6 Thai bird's eye chillies , sliced

  8. 2 long red chilli , sliced

  9. 1 tsp peppercorns

  10. 1 tsp sea salt

  11. 2 tbsp Cambodian chilli paste

  12. 1 tsp shrimp paste

  13. 2 tbsp fish sauce

  14. 1 tbsp palm sugar

  15. 375 ml coconut cream

  16. 2 eggs , beaten

  17. 100 g snapper , or other firm white fish fillet, cut in to

  18. 2cm pieces

  19. 8 raw prawns , about 150 g, peeled and deveined

  20. 2 baby squid , about 125 g, cleaned and sliced, tentacles discarded, and the hoods thinly sliced into rings

  21. 50 g spinach leaves

  22. jasmine rice , to serve

Instructions Jump to Ingredients ↑

  1. For the kroeung paste: Use a large pestle and mortar or food processor to pound or process all of the ingredients to a smooth paste.

  2. For the amok paste: Combine all the amok paste ingredients with two 2 tablespoons of the kroeung paste in a mixing bowl with a pinch of sea salt and mix well.

  3. For the fish: Bring water to a rapid boil in a steamer, wok or large saucepan that will hold a steamer basket. Now stir in the coconut cream and eggs in to the amok paste until well combined. Fold all the seafood through. Line two or three 300 ml heatproof moulds with the spinach leaves. Using a slotted spoon, and reserving the spicy seafood liquid, scoop the seafood into the moulds, over the leaves. Don’t fold the leaves over the seafood. Transfer the moulds to a steamer basket or bamboo steamer and set over the pan of boiling water. Pour the spicy seafood liquid into the moulds, reserving about 4 tablespoons. Steam over high heat for 15 minutes.

  4. After this time, the mixture will have risen a little in the moulds, so use a fork to pierce a hole in each amok to deflate it slightly. Drizzle the reserved spicy seafood liquid over each amok and steam for a further 30 minutes, or until the mixture is set and has a light, souffle-type texture.

  5. To finish, drizzle a tablespoon of coconut cream over each amok and garnish with the lime leaves. Serve in the moulds. Serve with the rice.

  6. Recipe from:

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