Fish Amok

NZ Herald 29/10/2012

Carrol Du Chateau

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Serves 4

500 g	White fish, firm & deboned, such as mudfish, hapuka, ling, or orange roughy
1	Dried chilli, deseeded and thinly sliced, or 1/2 tsp chilli flakes
½ tsp	Turmeric
1 pinch	Saffron
1 piece	Galangal, 5cm
6	Kaffir lime leaves, finely sliced
½	Lime, zested
4 stalks	Lemongrass
3 cloves	Garlic, large
2	Shallots, thinly sliced
150 g	Smoked fish
2	Red peppers
½ cup	Coconut cream
1 tbsp	Fish sauce
1 tbsp	Shrimp paste
1 cup	Coconut milk
1	Duck egg, or chicken egg, beaten
1 tsp	Salt
1 tbsp	Palm sugar
4 servings	Banana leaf, or cabbage leaves, blanched

Cut fish into small slices. Pound the spices, leaves, garlic, shallots and smoked fish in pestle and mortar or process until smooth.
Thin-slice the peppers.
Cook the coconut cream in a large pan or wok until it starts to brown and thicken. Add the mashed spice mixture and fry until fragrant. Add the fish and shrimp sauces, then the fish, and stir in with the spices.
Add the coconut milk, egg, salt, sugar and cook until the fish is just cooked through, 3-5 minutes.
To serve: Lie the fish pieces on the blanched banana or wilted cabbage leaves, pour over the coconut curry sauce and top with sliced red pepper. Serve with boiled rice and a beer.