Cambodian Steamed Fish Curry (Amok Trey)

Ingredients

• 400g firm white fish fillet (rockling, cod or halibut)
• 200ml coconut milk
• 1 tbsp sugar
• 1 tbsp fish sauce
• 100g baby spinach
• 1 egg
• 2 tbsp garlic, minced
• 1 shallot, chopped
• 3 stalks lemongrass, chopped
• 4cm knob galangal, chopped
• 3 kaffir lime leaves, spine removed and thinly sliced
• 2.5cm knob turmeric, sliced
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp chilli paste
• ½ tsp shrimp paste/belacan
• 2 tbsp cooking oil
• Banana leaves (cut into 16cm diameter circle)
• Tooth picks
• Bird eye chilli, sliced
• Kaffir lime leave, finely sliced
• ¼ cup coconut milk