Cambodia's national dish: fish fillets folded into a mousse-like coconut curry of kroeung paste, steamed in banana leaf cups until set into a soft, custard-like curd. Rich, fragrant and only gently spicy.
Make the kroeung paste
Pound the lemongrass, galangal, kaffir lime leaves, garlic, shallots, shrimp paste and soaked dried chillies together into a smooth paste, using a mortar or small blender with a splash of water.
Shape the banana leaf cups
Fold and pin the banana leaves into small open cups, or set out ramekins lined with a leaf if you prefer.
Mix the curry custard
Whisk the kroeung paste with the coconut milk, beaten eggs, fish sauce and palm sugar until smooth, then fold in the fish chunks to coat evenly.
Fill the cups
Spoon the fish and curry mixture into the banana leaf cups or ramekins, filling almost to the top.
Steam the amok
Set the filled cups in a steamer over simmering water and steam for twenty minutes until the custard is just set and firm to the touch.
Top and serve
Spoon a little coconut cream over each cup, garnish with shredded red chilli and kaffir lime leaf, and serve hot with steamed rice.
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