Fish Amok

Ingredients

• Kreung Paste
• 5 kaffir lime leaves, ribs removed, thinly sliced
• 3 california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped
• 3 slices galangal, peeled and chopped
• 3 garlic cloves, thinly sliced
• 3 slices lesser ginger, peeled and chopped (kacheay)
• 3 shallots, thinly sliced
• 2 stalks lemongrass, bottom parts only, thinly sliced
• 2 small piece fresh turmeric, peeled and sliced or 1 teaspoon ground turmeric
• Fish Amok
• 1/2 cup coconut milk, plus another 1/2 cup for garnish
• 1 tablespoon chili paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon shrimp paste
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices
• 8 banana leaves
• 4 handfuls baby spinach leaves
• 4 fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end
• steamed white jasmine rice, for serving