[Cambodia] How to cook Fish amok

Ingredients

• 3 cloves garlic, finely chopped
• 1 large shallot bulb, finely chopped
• 3 stalks lemongrass, ends trimmed, inner tender stalk only, finely chopped
• ½ inch piece galangal, peeled and finely chopped
• 2 kaffir lime leaves, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon light brown sugar, packed
• 1 teaspoon salt
• 2 teaspoons chili paste – like Sambal Oelek

• 1 tablespoon vegetable oil
• ½ teaspoon shrimp paste (optional) – substitute anchovy paste if you can’t find shrimp paste
• 1 cup coconut milk, well shaken
• 1 tablespoon white sugar
• 1 teaspoon salt
• ¾ pound firm, mild white fish – like halibut, mahi mahi, or true cod, skin removed
• 1 cup fresh spinach leaves, cut into ½-inch thick ribbons
• 1 egg
• 1 tablespoon fish sauce
• Julianned red bell pepper
• Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves

Directions