Fish Amok - Cambodian fish curry

Fish amok is often called Cambodia's national dish, and it is a completely different type of curry than one might expect. Instead of simmering in a pot, it is steamed, giving it a light, almost pudding-soft consistency. The heart is kroeung - a fresh spice paste of lemongrass, galangal, turmeric, and kaffir lime leaves - mixed with coconut milk and eggs, and laid over mild pieces of white fish. It is aromatic and fragrant rather than fiery hot, and traditionally served in small banana leaf bowls.

• Cuisine: Cambodian
• Time: 40-50 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Start cooking jasmine rice so it's ready when the curry is finished.
2. Pound lemongrass, galangal, turmeric, garlic, shallots and kaffir lime leaves into a smooth spice paste in a mortar - or blend with a little oil.
3. Briefly sauté the spice paste in a pot until it smells intensely.
4. Add the thick part of the coconut milk and stir in the spice paste, yellow curry paste, fish sauce, palm sugar, and a little shrimp paste to create a creamy sauce.
5. Lightly whisk the eggs and gently stir them into the sauce so it binds and becomes velvety smooth.
6. Fold in the bite-sized fish pieces and let the curry simmer over low, even heat - just barely bubbling - for 10-15 minutes. Stir gently occasionally to prevent the egg mixture from separating. If you want to prepare it completely traditionally, you can instead steam the curry in a bowl over boiling water for 20-30 minutes.
7. The curry is ready when the fish is opaque all the way through and flakes easily, and the egg mixture is set and firm (not runny). Check a thick piece of fish in the middle before serving.
8. Season with lime or a little extra fish sauce and serve in bowls with jasmine rice and fresh kaffir lime leaves thinly sliced over.

Tips

• Keep the heat low throughout. If the sauce boils vigorously, it will separate, and the fish will fall apart.
• Choose a firm, white fish such as tilapia, pangasius, or cod, which can withstand gentle steaming without disintegrating.
• If you don't have time to make kroeung from scratch, you can use a good yellow curry paste and fresh kaffir lime leaves as a shortcut.
• Serve in small bowls lined with banana leaves - it adds both aroma and an authentic, festive presentation.