Steamed Fish Curry With Coconut Turmeric Lemongrass And Kaffir Lime Leaves Amok Trey Recipes

STEAMED FISH CURRY WITH COCONUT, TURMERIC, LEMONGRASS AND KAFFIR LIME LEAVES (AMOK TREY)

Steamed Fish Curry with Coconut, Turmeric, Lemongrass and Kaffir Lime Leaves (Amok trey) image

Amok trey is a steamed fish curry recipe infused with coconut, turmeric, lemongrass and kaffir lime leaves. Inspired by Rick Stein's travels in Cambodia.

Provided by Rick Stein

Number Of Ingredients 1

Ingredients

Fish

Steps:

For the amok curry paste, put the lemongrass, garlic, shallots, turmeric, crushed dried chillies, galangal or ginger, kaffir lime leaves, peanuts and 6 tablespoons of the coconut milk into a mini food processor and blend into a very smooth paste. Cut the fish across into 2.5cm-wide strips and set aside. Heat the oil in a wok or frying pan over a medium heat, add the curry paste and fry gently, stirring, for 2 minutes until it starts to smell aromatic. Add the sugar, fish sauce, l teaspoon salt, star anise, kaffir lime leaves and the rest of the coconut milk. Remove from the heat and leave to cool and then stir in the beaten eggs, the fish and the herb of your choice. Spoon the amok into 4 x 350ml heatproof bowls or one shallow heatproof dish that will fit into a steamer, making sure, if using individual dishes, that a piece of star anise goes into each. Bring 2.5cm water to the boil in a large shallow pan and then place some sort of trivet in the base: a petal steamer, a criss-cross mat of wooden chopsticks or a stackable steamer. Put the dishes into the steamer, cover the pan with a lid and cook over a low heat for 15 minutes until the custard is just set and the fish is cooked. Pierce one piece with a skewer: if you meet no resistance, it's done.

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