Steam Combi Recipe: Amok Curry

Amok curry is the national dish of Cambodia and is served at most eating establishments. Cooking it in a steam oven makes it really easy and gives a great result. The eggs turn the sauce to a thick custard consistency
The end result is a beautifully fragrant  curry.  

METHOD

1. For the curry paste, place all ingredients into a food processor, or the small bowl of your Smeg Hand Blender and process until smooth.
2. Heat oil in pan over medium heat, stir fry paste until fragrant.
3. Add fish sauce, sugar, star anise, kaffir lime leaves and 1 tsp salt.
4. Stir to combine and add coconut milk mixing well.  Leave to cool. 
5. Cut Fish into chunks and divide into 4 steam oven proof serving bowls or one large dish
6. Add beaten eggs and basil to cooled curry sauce and mix well, spoon over fish
7. If cooking in individual portions try to ensure one star anise per bowl.
8. Place in steam oven and steam for 20-25 minutes after oven has come to temp, or until custard is set and fish is cooked, test using sharp point of knife. Time will vary according to how firm fish is.
9. Serve with steamed rice and vegetables or salad.