Fish Baked in Curry Custard Amok
Ingredients
- Vegetable oil, for greasing
- 1 lb. skinless sea bass, cod, red snapper, or haddock, cut into 16 equal pieces
- 2 cups coconut milk
- 6 tbsp. Khmer yellow curry paste
- 3 tbsp. red chile–garlic paste, such as Kum-Lee brand
- 2 tbsp. fish sauce
- 1 tbsp. finely grated palm sugar or light brown sugar
- 1 tsp. kosher salt
- 3 large eggs
- Thinly shredded kaffir lime leaves and julienned red chiles, to garnish (optional
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