Fish Amok

bbc.co.uk

Linda S

subheading: For the kroeung curry paste:

8cm/3¼in piece galangal, peeled and roughly chopped

6 garlic cloves, peeled and roughly chopped

12 kaffir lime leaves, roughly chopped

2 limes, juice and zest only

7 shallots, roughly chopped

2 fresh bird’s-eye chillies, stalks removed and roughly chopped

2 tsp turmeric

2 tbsp palm sugar

1 tbsp prahok or Asian fish paste

1 tbsp vegetable oil

subheading: For the amok:

150ml/5fl oz coconut milk

2 free-range eggs, beaten

300g/10½oz cod or other white fish, cut into 3cm/1¼in cubes

small bunch fresh coriander, roughly chopped

2 large palm or banana leaves (optional - see the recipe tip)

subheading: For the morning glory:

1 tbsp vegetable oil

3 garlic cloves, finely chopped

2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in pieces

splash of light soy sauce

subheading: To serve:

2 lime or Noni leaves, finely sliced, to garnish

1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish

1 tbsp coconut flakes, toasted, to garnish

jasmine rice, to serve

2 fresh red chillies, finely chopped, to serve

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