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Fish amok

Fruit and vegetables

8cm/3¼in piece galangal, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
2 limes, juice and zest only
7 shallots, roughly chopped
2 fresh bird’s-eye chillies, stalks removed and roughly chopped
small bunch fresh coriander, roughly chopped
3 garlic cloves, finely chopped
2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in pieces
1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish
1 tbsp coconut flakes, toasted, to garnish
2 fresh red chillies, finely chopped, to serve

Tins, packets and jars

1 tbsp prahok or Asian fish paste
150ml/5fl oz coconut milk
jasmine rice, to serve

Cooking ingredients

2 tsp turmeric
1 tbsp vegetable oil
1 tbsp vegetable oil
splash of light soy sauce

Dairy, eggs and chilled

2 free-range eggs, beaten

Meat, fish and poultry

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

Other

12 kaffir lime leaves, roughly chopped
2 tbsp palm sugar
2 large palm or banana leaves (optional – see the recipe tip)
2 lime or Noni leaves, finely sliced, to garnish

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