Amok Fish

Description

 * A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.

Ingredients

 * 1 pound monkfish or cod fillets
 * Salt and freshly ground black pepper
 * 1/4 cup coconut milk
 * 1/4 teaspoon turmeric
 * 1/4 teaspoon paprika
 * 1/4 teaspoon curry powder, optional
 * 2 teaspoons minced fresh ginger
 * 2 cloves garlic, peeled and minced
 * 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
 * 2 teaspoons Southeast Asian fish sauce
 * 2 tablespoons canola oil
 * 1/2 cup thinly sliced onion
 * 12 baby bibb lettuce leaves
 * 1 tablespoon shredded fresh kaffir lime leaves, if desired.

Directions

 * 1) Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
 * 2) In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
 * 3) Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes.
 * 4) Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.
 * 5) Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.