Steamed curried fish (Amok Trey)

4 white fish fillets cut bite-sized pieces (barramundi, murray cod or similar)
2 handful of long standing spinach with stems removed
4 tbsp of red curry paste (see below)
1 tsp shrimp paste
2 tsp fish sauce
1 tsp salt
1 tsp sugar
2 large eggs beaten
1 cup of coconut cream
4 large kaffir lime leaves sliced finely Red Curry Paste
2 stalks fresh lemongrass sliced thinly
25g fresh turmeric
2 shallots chopped
6 garlic cloves
25g galangal diced
4 kaffir lime leaves deveined and chopped finely
2 kaffir limes zest sliced into strips
¼ tsp salt
2 dried red pepper (soaked, seeded and drained)
1-2 chilies to taste

 Preparation time: 20 mins Cooking time: 20 mins Complexity: medium Serves: 4

1. Add all red curry paste ingredients in a blender and blend until smooth paste texture.
2. In a mixing bowl combine well using a spoon, salt, sugar, fish sauce, shrimp paste and red curry paste
3. Add fish, eggs, coconut cream and stir until the fish is well covered.
4. In large ramekin dishes line the spinach at the bottom and add fish mixture.
5. Place the dish in a pot or wok filled with water 3/4 to the top of the dish and cook on the stove for 20 minutes with a lid on or until the fish is cooked through. 
6. Garnish with kaffir lime leaves.
7. Serve with steamed rice.
8. Traditionally steamed in (and served in) a banana leaf parcel
9. Substitute fish with chicken or silken tofu.