Fish & Prawn Amok

Prep time: 20 minutes
Cook time: 20 minutes

Serves 4

Ingredients

• 2 sticks lemongrass, outer leaves removed, chopped
• 20g fresh galangal, peeled and chopped
• 1–2 fresh red chillies, deseeded and chopped
• 2 kaffir lime leaves
• 2 garlic cloves, peeled
• 2 shallots, peeled
• 2 tsp ground turmeric
• 1 tsp shrimp paste
• 2 tbsp oil
• 250ml coconut cream
• 120ml water
• 1 tsp vegetable stock powder (or chicken stock powder if using chicken instead of fish)
• 300g firm white fish (cod, pollock or haddock), cut into bite-sized pieces
• 200g raw king prawns, peeled and deveined
• 20g baby spinach, sliced (or tender broccoli/chard leaves as a substitute)
• 2 tsp fish sauce
• 1-2 tsp sugar
• Salt, to taste
• 1 egg, beaten

 

Method

1. Put the lemongrass, galangal, chillies, kaffir lime leaves, garlic, shallots, turmeric and shrimp paste into a food processor. Blitz to a smooth paste, scraping down the sides as needed.
2. Heat the oil in a saucepan over low heat. Add the spice paste and cook for 2–3 minutes until fragrant.
3. Stir in the coconut cream, water and stock. Bring to a gentle simmer.
4. Stir in the fish and prawns and cook for 3–4 minutes, until the fish is cooked  and the prawns are pink.
5. Add the spinach and cook for 1 minute until wilted. Stir in the fish sauce, sugar and salt. Finally, tip in the beaten egg and stir gently until the sauce thickens slightly, about 1 minute. Serve immediately.
6. To serve, spoon onto banana leaf lined plates (or bowls) and serve hot with steamed rice.