Pound 8 g galangal with 30 g garlic, 6 g turmeric and 6 g coriander into a smooth kroeung paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.

Ingredients

• 800 gFish, cod, Atlantic, raw
• 550 gCoconut milk, used in cooking
• 200 gEgg, whole, raw, fresh
• 40 gSauce, fish, ready-to-serve
• 8 gGinger root, raw
• 8 gLemon grass (citronella), raw not counted – removed
• 6 gSpices, turmeric, ground
• 6 gSpices, coriander seed
• 30 gGarlic, raw
• 800 gBeverages, water, tap, drinking not counted – removed

Method

1. Pound 8 g galangal with 30 g garlic, 6 g turmeric and 6 g coriander into a smooth kroeung paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.
2. Cut 800 g cod into 2 cm cubes. Whisk 550 g coconut milk, 200 g egg, 40 g fish sauce and the kroeung paste into a smooth custard, fold in cod gently and divide into four heatproof bowls.
3. Place a piece of the bruised lemongrass in each bowl. Pour 800 g water into a steamer, bring it to a boil and cover the bowls.
4. Steam the custard for 18 minutes at 100 °C until the centre reaches 72 °C and the surface only gently quivers. Remove lemongrass, stand for 3 minutes and serve warm.