RECIPE > APPETIZERS > STEAMED CURRY FISH CUSTARD (Amok) Print

STEAMED CURRY FISH CUSTARD (Amok)

Ingredients:

1 cup Mae Ploy Coconut Milk
1 tbsp. Mae Ploy Green Curry Paste
1 cup halibut filet, cut to serving pieces
1 egg
1 cup Chinese cabbage, blanched then cut
1 tbsp. fish sauce
1 tsp. palm sugar
2 tbsp. red goat pepper, cut into thin strips
1 tbsp. kaffir lime leaf, sliced into thin strips
1 banana leaf and bamboo stick, to make baking cup

Instructions:

1. Put Mae Ploy Coconut Milk, Mae Ploy Green Curry Paste, egg and palm sugar, into a mixing bowl; whisk into a smooth mixture.

2. Add halibut, kaffir lime leaf and fish sauce.

3. Combine the mixture evenly to make curry fish custard.

4. Set aside.

5. Place a handful of blanched Chinese cabbage at the bottom of banana leaf cup.

6. Spoon curry fish custard to fill up the banana leaf cup.

7. Repeat with remaining curry fish custard.

8. Arrange the cups of curry fish custard in a steamer and steam over medium heat for 10 minutes.

9. Remove from heat.

10. Top with thickened coconut milk while hot.

11. Garnish with kaffir lime leaf and red goat pepper.

12. Serve hot.