Amok Fish Amok Recipe - Traditional Cambodian Steamed Fish Curry

Ingredients

• 1 lb (16 oz) boneless white fish fillets (such as cod or snapper), cut into 2-inch pieces
• 1 cup coconut cream (thick part from canned coconut milk)
• 1/2 cup coconut milk
• 2 large eggs
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or light brown sugar)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 2 kaffir lime leaves, finely sliced
• 1/2 cup fresh Thai basil leaves
• 4 banana leaves (for lining ramekins or bowls), softened
• 1/2 cup napa cabbage, shredded
• 1 tablespoon neutral oil (such as grapeseed or canola)
• 2 tablespoons lemongrass, finely chopped (tender inner stalk only)
• 1 tablespoon galangal, peeled and chopped
• 2 cloves garlic
• 2 shallots, peeled and chopped
• 2 dried red chilies, soaked and seeded
• 1 teaspoon turmeric powder
• 1/2 teaspoon shrimp paste