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1
Pound the Yellow Kroeung
15 Mins
Room temperature, ~20°C (68°F)
Pound the lemongrass, galangal, turmeric, garlic, shallots, 2 kaffir lime leaves and the soaked chillies in a mortar, or blitz in a food processor, until you have a fairly smooth, fragrant yellow paste.
A mortar gives the smoothest paste and the best aroma; a food processor works if you scrape the sides down twice.
Done when: A thick yellow paste that smells of lemongrass and lime leaf.
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2
Marinate the Fish
5 Mins
Room temperature, ~20°C (68°F)
Stir the kroeung, coconut milk, beaten eggs, fish sauce, palm sugar, shrimp paste and salt together, then fold in the sliced fish gently. Rest 15 minutes so the fish takes up the flavour.
Stir lightly if you want visible flakes of fish, or stir vigorously for a smooth, even-textured mousse.
Done when: Fish evenly coated in a pale yellow, creamy mixture.
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3
Fold the Banana Leaf Cups
10 Mins
Room temperature, ~20°C (68°F)
Cut 20–25 cm circles from the softened banana leaves. Raise one side at a time to form a square-bottomed cup, folding each corner onto the next side and securing with half a wooden toothpick. Trim the tops even.
Warm leaves fold without cracking; cold leaves split. Two layers of leaf make a sturdier cup.
Done when: Four neat cups that stand on their own on a flat plate.
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4
Fill and Steam the Amok
25 Mins
Steaming, 100°C (212°F)
Line each cup with shredded noni leaves or spinach, fill almost to the top with the fish mixture, and smooth the surface. Set the cups in a steamer over boiling water and steam 20–25 minutes until the mousse is set and firm to the touch.
Keep the water at a steady rolling boil and do not lift the lid in the first 15 minutes, or the mousse may sink.
Done when: A mousse that is firm to the touch, moist inside, and reaches at least 63°C (145°F) in the centre.
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5
Finish with Coconut Cream
5 Mins
Steaming, 100°C (212°F)
Five minutes before the end, drizzle the coconut cream over each cup and steam a few minutes more. Scatter the sliced lime leaf and red chilli over the top and serve at once.
The cream should sit on top as a pale drizzle, not sink in — add it late, as the recipe says.
Done when: Glossy cream, bright green lime leaf and red chilli on a golden mousse.
auto_awesome Finishing Touches & Plating
Carry the cups to the table while they are still steaming, with a big bowl of rice in the centre, and let everyone spoon the mousse straight from its banana leaf cup.
Cambodia
35m
France
Vietnam