Fish Baked in Curry Custard (Amok)

Name: Fish Baked in Curry Custard (Amok)
Ingredients: Vegetable oil, for greasing; 1 lb. skinless sea bass, cod, red snapper, or haddock, cut into 16 equal pieces; 2 cups coconut milk; 6 tbsp. Khmer yellow curry paste; 3 tbsp. red chile–garlic paste, such as Kum-Lee brand; 2 tbsp. fish sauce; 1 tbsp. finely grated palm sugar or light brown sugar; 1 tsp. kosher salt; 3 large eggs; Thinly shredded kaffir lime leaves and julienned red chiles, to garnish (optional

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In this easy dinner preparation, delicate white fish is drowned in an intoxicating coconut custard which is then steamed in a water bath until just set.

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Ingredients

Vegetable oil, for greasing
1 lb. skinless sea bass, cod, red snapper, or haddock, cut into 16 equal pieces
2 cups coconut milk
6 tbsp. Khmer yellow curry paste
3 tbsp. red chile–garlic paste, such as Kum-Lee brand
2 tbsp. fish sauce
1 tbsp. finely grated palm sugar or light brown sugar
1 tsp. kosher salt
3 large eggs
Thinly shredded kaffir lime leaves and julienned red chiles, to garnish (optional