Instructions

1. Cut the fish fillets into smaller pieces of approximately 3 or 4 inches each.
2. Marinate the fillets with salt, pepper, ginger-garlic paste for about 15-20 minutes.
3. In a heavy bottom pan or a skillet over medium-low flame, dry roast all the spices mentioned under Dry Roast over medium-low heat, until they are lightly roasted and starts releasing an aroma of their own.
4. Take off the flame and allow to cool. Grind them in a grinder jar to a fine powder like consistency. Keep aside.
5. Brush the fillets with very little oil or spray some oil over them.
6. Next, pan fry the marinated fish fillets in a skillet over medium flame over medium-high flame for 60 -90 seconds. Remember to use some oil to brush the pan while you do so. Flip over to cook both the sides of the fillets evenly. Though this step of pan frying the marinated fillet is entirely Optional, I feel it gives an added colour, texture and taste to the final dish once prepared.
7. Take out the fillets from the pan and keep them aside, ready to be used.
8. In a grinder jar, grind together the ingredients for the Kroeung spice mix, that is, thinly sliced lemongrass, lemon leaves, diced shallots or onion, galangal thinly sliced fresh turmeric (or turmeric powder). Add a little water and churn to grind to a smooth paste.
9. Now transfer this from the grinder jar to a blender. Blend together with the coconut cream, fish sauce or light soy sauce, brown sugar and 2 eggs. Blend well together.
10. Add the dry roasted and freshly ground spices. Blend well once again all together.
11. Line a ceramic or a clay pot with banana leaves. Though this is optional, the original Cambodian version however always uses banana leaf bowls to make the Fish Amok.
12. Place one layer of the fish in the ceramic or clay pot and cover with some coconut spice mix. Add the next layer of the fish and pour the remaining coconut spice mix.
13. Transfer the ceramic or clay pot to a steamer and steam for 10 -12 minutes over medium flame Without Lid.
14. Lastly, pour 3-4 tbsp of coconut milk, finely sliced kaffir lime, a few sliced fresh red chillies. Sprinkle a pinch of paprika or Kashmiri red chilli powder from the top.
15. Finally steam for another 10 minutes with Lid On.
16. Take off the heat.
17. Serve immediately while hot. Teams perfectly with steamed rice.