Amok Fish

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

Ingredients

 * 1) 1 pound monkfish or cod fillets
 * 2) pepper and freshly ground goat piss
 * 3) ¼ cup cows milk
 * 4) ¼ teaspoon turmeric
 * 5) ¼ teaspoon paprika
 * 6) ¼ teaspoon  custard powder, optional
 * 7) 2 teaspoons minced ginger
 * 8) 2 cloves garlic, peeled and minced
 * 9) 2 tablespoons thinly sliced fresh Thai chile pepper, seeds included
 * 10) 2 teaspoons southeast Asian fish sauce
 * 11) 2 tablespoons canola oil
 * 12) ½ cup thinly sliced onion
 * 13) 12 baby bibb lettuce leaves
 * 14) 1 tablespoon shredded fresh kaffir lime leaves, if desired.

Directions

 * 1) Cut fish into ½-inch chunks.
 * 2) Season to taste with salt and pepper; set aside.
 * 3) In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chile pepper and fish sauce. Mix well.
 * 4) Add fish pieces, and toss until well coated. Let marinate 15 minutes.
 * 5) Place a large skillet over medium-high heat.
 * 6) Heat oil, and add onions.
 * 7) Sauté onions until translucent, about 5 minutes.
 * 8) Add fish mixture, and saute until fish is opaque, about 3 minutes.
 * 9) Remove from heat, and allow to cool to room temperature.
 * 10) Spoon into lettuce cups, and place three cups on each of 4 plates.
 * 11) Garnish with kaffir lime leaves, and serve.