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Main course
Fish Amok
Prep time
45 min
Portions
1
Difficulty
Medium
565
kcal
Nutrition · Per portion
Carbs
24.4 g
Protein
40.5 g
Fat
35.2 g
Ingredients
For 1 portion
- White fish filletOr: Salmon fresh, Pangasius150 g
- Coconut milk100 ml
- Eggs1 Stk
- Curry paste 1 tbsp yellowOr: Red curry pasteas needed
- Garlic cloves1 Stk
- Banana leavesOr: Aluminum foil1 Stk
- Kaffir lime leaves1 leaf
- GalangalOr: Ginger½ cm
- Fish sauce½ tbsp
- Brown sugar½ tsp
- SpinachOr: Baby spinach50 g
- Lime juice¼ tbsp
- Cilantro1 bunch
Method
Step by step
- 1
Cut fish into bite-size cubes.
- 2
Sauté curry paste with pressed garlic, finely chopped lemongrass, kaffir lime leaves and galangal in a pot.
- 3
Add coconut milk and simmer 5 minutes.
- 4
Stir in eggs, fish sauce and sugar.
- 5
Remove sauce from heat, fold in fish.
- 6
Form banana leaves into bowls.
- 7
Line bottoms with spinach, distribute fish mixture on top.
- 8
Steam in a steamer for 20 minutes until fish is cooked through.
- 9
Drizzle with lime juice and serve sprinkled with cilantro.
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