Amok Trey (Cambodian Fish Amok)

For the kroeng paste, thinly slice the lemongrass, galangal, turmeric, garlic, shallots and kaffir lime leaves; pound everything in a mortar until you get as smooth a paste as possible, adding dried red chili.

Mix the kroeng paste with coconut milk, fish sauce, palm sugar, shrimp paste, eggs and salt. Fold in the pieces of white fish and let the mixture sit for 10 minutes so the fish absorbs the flavor.

Dip the banana leaves in hot water, pat them dry and fold them into 4 small cups; secure the edges with toothpicks if needed.

Spoon the fish mixture into the cups, filling them about three-quarters full, and place them in a steamer over gently simmering water.

Cover with a lid and steam for 20–25 minutes, until the fish is fully cooked and the coconut mixture is set like a soft custard, but not dry.

While the amok is steaming, rinse the jasmine rice, cover with water and simmer, covered, for 15–20 minutes until tender; let it rest for 5 minutes.

Serve the amok trey hot in the banana leaf cups with jasmine rice; garnish with finely shredded kaffir lime leaves, if desired.