Ingredients (4-6 servings):
600 g white fish
3 tablespoons yellow curry
1 tablespoon ginger grated
2 eggs beaten
2 tablespoons fish sauce
½ teaspoon salt
½ teaspoon brown sugar
150 ml coconut milk
1 red paprika
some cilantro
Preparation:
In a large bowl, combine the yellow curry, the ginger, the fish, the beaten eggs and the fish sauce. Mix well. Season with salt and sugar.
Add the coconut milk and mix well.
Check the seasoning.
Cook on low heat until the fish is cooked.
Pour the fish amok in a serving dish and decorate with slices of red paprika and cilantro leaves.