Ingredients for 1 serving

¼ tsp shrimp paste
1/3 cup coconut milk
½ tsp kaffir lime leaves, finely chopped
1 clove of garlic
1 egg yolk
1 shallot
1 tbsp chilli paste
1 tbsp peanuts, crushed
1 tsp palm sugar
1 and ½ tbsp lemongrass, finely chopped
2 tsp fish sauce
60g fish, sliced
A small piece of turmeric
Pinch of salt
Red chilli for garnish

Directions

Prepare your banana cups, you will use them as bowls to steam the curry in. Cut banana leaves in squares, you will need two squares for one cup.

Put non-shining sides of banana leaf squares together. Fold both corners on one end to form a triangle and use toothpicks to secure the corner until it stands up. Repeat until you have four folds.

Place chopped turmeric, garlic, shallot, kaffir lime leaf, lemongrass and some chilli (be careful if you don’l like your food spicy) in a mortar and grind it with a pestle. You should get a smooth paste. 

Add egg yolk, peanuts, fish sauce, palm sugar, chilli paste, shrimp paste and mix well together. 

Add coconut milk and fish, mix well and marinate for about 5 minutes.

Fill banana cups with fish amok mixture and put them in a previously heated steamer. Steam for about 15-20 minutes.

Garnish with some fresh chilli and enjoy! Tastes best with some steamed rice on the side.