👨‍🍳 作り方

1. 1

   Prepare the Kroeung (spice paste): In a mortar and pestle or a blender, combine lemongrass, galangal, turmeric, garlic, shallots, kaffir lime leaves, and dried chilies (if using). Pound or blend until a fine, fragrant paste forms.

   💡 プロのコツ: If using a blender, add a tablespoon of water to help with the blending process.
2. 2

   Mix the curry base: In a large bowl, combine the kroeung paste with coconut milk, beaten eggs, fish sauce, and palm sugar. Whisk until smooth and well blended.

   💡 プロのコツ: Ensure the eggs are well beaten to prevent them from scrambling during steaming.
3. 3

   Add the fish: Gently fold the cubed fish pieces into the curry mixture, ensuring all pieces are evenly coated.

   💡 プロのコツ: Be careful not to break up the fish too much.
4. 4

   Prepare banana leaf bowls (optional): Cut banana leaves into approximately 20x20 cm squares. Fold them to create small bowls or cups, securing with toothpicks if necessary.

   💡 プロのコツ: If not using banana leaves, you can use heatproof ramekins or a shallow dish.
5. 5

   Steam the Amok: Spoon the fish mixture into the prepared banana leaf bowls or ramekins. Place them in a steamer basket over simmering water. Cover and steam for 15-20 minutes, or until the fish is cooked through and the curry has set to a custard-like consistency.

   💡 プロのコツ: Do not overcook, as the fish can become dry.
6. 6

   Garnish and serve: Garnish with fresh cilantro leaves. Serve hot with steamed jasmine rice.

   💡 プロのコツ: A few extra shreds of kaffir lime leaf or thin slices of red chili can also be used as garnish.