Steamed fish curry with coconut, tumeric, lemongrass and kaffir lime leaves - Amok Trey - 9Kitchen

Ingredients

• 450g white fish, such as haddock, plaice, sand whiting or john dory, skinned
• 1 tablespoon vegetable oil
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce
• 4 small star anise
• 2 kaffir lime leaves, shredded
• 400ml coconut milk
• 2 eggs, lightly beaten
• 6 lemon verbena leaves, chopped
• 4 fat lemongrass stalks, core roughly chopped
• 20g garlic, roughly chopped
• 2 shallots, roughly chopped
• 25g peeled fresh turmeric or 1 tsp turmeric powder
• 1 teaspoon crushed dried chillies
• 25g peeled galangal or ginger, chopped
• 50g roasted peanuts