Trey Amok - Khmer Coconut Curry Steamed Salmon

Trey Amok - Cambodian Coconut curry steamed Salmon Ingredients for about 2 lbs of fish: [ ] Red Kreung 1-2 cups [ ] Coconut milk mix enough so it turns into a paste but a little liquidity make sure save some to drizzle on the top before steaming [ ] Add 2 tbsp chicken powder [ ] Add 1-2 tbsp fish sauce [ ] Add 1.5 tbsp sugar [ ] Add 1 tbsp MSG [ ] Shrimp paste or pahuk Taste before moving forward to adjust top ingredients as needed [ ] Optional for heat mix in ground chili to the sauce taste before marinating fish [ ] Throw in the fish mix and let marinate for at least 30 minutes [ ] Banana leaf to make a bowl Instructions: 1. With the leftover coconut milk heat up in a pot with some cornstarch to thicken it up taste it. You want it to taste like sweet coconut add some sugar as needed 2. Take your banana leaf and make it into a bowl using tooth pick to hold the shape 3. On the bottom the banana leaf bowl you made, use herbs greens like Thai Basil or Coriander or anything green you have like spinach 4. Fill in the amok in the banana leaf bowl add a spoon full of sauce in to as well 5. Put a spoonful of coconut milk on top 6. Slice some kaffir lime leaves and Thai peppers on top 7. Steam for 15-20 min 8. Drizzle some more coconut milk 9. Steam for another 5 minutes