dinner · dairy-free
Steamed fish amok
Cod folded into a coconut custard flavored with lemongrass, garlic, turmeric and fish sauce, steamed over baby spinach until just set.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains egg and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Steamer.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Peel off the tough outer layers of the lemongrass, mince the tender lower part and mash it with the garlic and turmeric.
-
2
Whisk the egg with the coconut milk, fish sauce and the lemongrass paste. Cut the cod into bite-size pieces and fold it in.
-
3
Divide the baby spinach between two shallow heatproof bowls and pour the fish mixture over. Set the bowls in a covered steamer above gently simmering water.
-
4
Steam 15 to 20 minutes, until the custard is set and the center reaches 71°C (160°F). Lift the bowls out carefully and rest 2 minutes.
