Fish Amok

Method

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1. Drain the chillies and blend them with the lemongrass, galangal, turmeric, garlic, shallots, lime leaves and shrimp paste into a smooth paste, adding 2 tablespoons of water.

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2. Heat the oil in a small pan over medium heat and fry the paste for 2 minutes, stirring, until fragrant. Let it cool for a few minutes.

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3. In a large bowl, whisk the paste with the coconut milk, egg, fish sauce, sugar and rice flour until smooth. Stir in the fish, coating every piece.

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4. Line four ramekins or heatproof bowls (about 200 ml each) with the spinach leaves, and divide the fish mixture among them.

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5. Set the ramekins in a steamer over simmering water, cover and steam for 20 minutes, until the fish is cooked and the custard is just set and wobbles slightly when shaken.

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6. Spoon 1 tablespoon of coconut cream on top of each, sprinkle with the lime leaf and chilli, and steam for 2 minutes more. Serve hot with rice.

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Chef’s Tips

• Keep the water at a gentle simmer. A rolling boil makes the custard bubbly and tough.
• Choose firm fish. Delicate fillets break down and turn the amok watery.
• Do not overfill the ramekins. The mixture puffs a little as it steams.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Steamed jasmine rice
• Sliced cucumber
• Fresh lime

Storage & Reheating

Best eaten straight from the steamer. Keep leftovers in the fridge up to 2 days and reheat by steaming for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.