Amok Trey

Ingredients

• 300 g Tilapia Fillet
• 2 pcs Lemongrass
• 20 g Galangal
• 15 g Turmeric Root
• 3 pcs Garlic
• 2 pcs Banana Leaf
• 250 ml Coconut Cream
• 1 pcs Egg
• 2 tsp Fish Sauce
• 2 tsp Palm Sugar
• 1 tsp Prahok
• 40 g Baby Spinach
• 1 pcs Red Chili
• 1 tsp Neutral Oil
• 3 pcs Kaffir Lime Leaf
• 1 pcs Shallot

Method

1. In a mortar, pound {lemongrass}, {galangal}, {turmeric_root}, {garlic}, {shallot}, and most of the {kaffir_lime_leaf} with a pinch of salt to a fine, fibrous paste, scraping the bowl as needed until deeply aromatic and glossy.
2. Pass {banana_leaf} briefly over a medium flame or steam it until supple and shiny, then wipe dry so it folds without cracking.
3. In a bowl, whisk {coconut_cream}, {egg}, {fish_sauce}, {palm_sugar}, and {prahok} with the pounded kroeung until smooth, then fold in {tilapia_fillet} and {baby_spinach}. Season lightly with salt from {fish_sauce}; the mixture should taste savory, faintly sweet, and fragrant.
4. Fold {banana_leaf} into snug cups or line small heatproof bowls, then spoon in the amok mixture, leaving a little headroom so the custard can gently puff as it steams.
5. Set the cups in a covered steamer over medium heat and steam until the edges are just set and the center still has a gentle wobble. Avoid a hard boil so the custard stays silky, not rubbery.
6. Warm {neutral_oil} very briefly over low heat, then brush the tops lightly with a little reserved {coconut_cream} and garnish with the remaining {kaffir_lime_leaf} and {red_chili}. Serve immediately while softly set and fragrant.