Ingredients

• 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
• 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)
• 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
• 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

Directions

• For the kroeung curry paste
• put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste
• stirring almost constantly for 10 minutes
• or until darkened in colour. Tip out into a bowl and leave to cool a little.
• For the amok
• stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander.
• If using the banana or palm leaves to create traditional ‘dishes’
• do this now following the information in the tips section. Alternatively
• spoon the amok into a heatproof dish and place in a steamer for about 10 minutes
• or until the fish is cooked through and the amok has set.
• For the morning glory
• heat the oil in a large wok
• add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes
• adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce.
• To serve
• garnish the amok with the lime leaves
• bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory
• rice and red chillies.