Cambodian Fish Amok (អាម៉ុកត្រី) — Steamed Coconut Curry Custard

• 600 gfirm white fish fillets (snakehead, catfish, cod, or halibut; skinless and cut into 3 cm pieces)
• 4 gfine sea salt
• 3 stalklemongrass (tender lower third only, very thinly sliced)
• 1 inchgalangal (peeled and thinly sliced)
• 1 inchfresh turmeric (peeled and thinly sliced)
• 4 clovegarlic
• 3shallots (peeled and sliced)
• 1 tspmakrut lime zest
• 3dried red chiles (seeded and soaked in hot water for 15 minutes)
• 10 gfermented shrimp paste
• 300 mlfull-fat coconut milk
• 120 mlcoconut cream (reserve 40 ml for topping)
• 2eggs
• 30 mlfish sauce
• 15 gpalm sugar (finely shaved or grated)
• 80 gnoni leaves (center ribs removed; use young leaves when available)
• 4banana leaves (cut into 25 cm squares and wiped clean)
• 16toothpicks
• 4 leafmakrut lime leaves (center ribs removed and finely shredded)
• 1red spur chile (thinly sliced)

Instructions

1. 1

   Sprinkle the fish pieces with 4 g fine sea salt and refrigerate them while you prepare the paste. This short salting firms the fish lightly, helping it hold its shape during steaming without becoming dry.

2. 2

   Make the kroeung paste by pounding the lemongrass, galangal, turmeric, garlic, shallots, makrut lime zest, soaked chiles, shrimp paste, and 3 g salt in a mortar until very fine. Add the toughest ingredients first, especially lemongrass and galangal, because a smooth paste gives fish amok its proper custard-like texture.

3. 3

   If using a blender instead of a mortar, process the kroeung with 60 ml of the measured coconut milk until smooth. Scrape down the sides often and avoid adding extra liquid, because too much liquid can make the custard loose.

4. 4

   Wilt each banana-leaf square briefly over a gas flame or in a steamer for 30 seconds so it becomes flexible. Fold each square into a shallow cup by pleating four sides upward and securing the corners with 4 toothpicks per cup.

5. 5

   Whisk the remaining coconut milk, 80 ml coconut cream, eggs, fish sauce, and palm sugar in a mixing bowl until the sugar dissolves. Stir in the kroeung paste thoroughly so the coconut custard is evenly yellow and aromatic.

6. 6

   Fold the salted fish pieces into the coconut-kroeung mixture and coat every piece well. Let the fish stand for 10 minutes at room temperature, which allows the aromatics to penetrate before steaming.

7. 7

   Line the bottom of each banana-leaf cup with noni leaves, dividing them evenly. Spoon the fish and custard mixture into the cups, leaving 1 cm of space at the top so the custard can rise slightly without spilling.

8. 8

   Place the cups in a steamer over steadily simmering water, cover, and steam for 18 minutes. Spoon the reserved 40 ml coconut cream over the tops, add shredded makrut lime leaves and sliced chile, then steam for 5 more minutes until the custard is just set and the fish reaches 63°C.

9. 9

   Turn off the heat and let the amok rest in the covered steamer for 5 minutes before serving. This pause finishes the custard gently and prevents it from weeping when the banana-leaf cups are moved.