Fish Baked in Curry Custard Amok

Ingredients

• Vegetable oil, for greasing
• 1 lb. skinless sea bass, cod, red snapper, or haddock, cut into 16 equal pieces
• 2 cups coconut milk
• 6 tbsp. Khmer yellow curry paste
• 3 tbsp. red chile–garlic paste, such as Kum-Lee brand
• 2 tbsp. fish sauce
• 1 tbsp. finely grated palm sugar or light brown sugar
• 1 tsp. kosher salt
• 3 large eggs
• Thinly shredded kaffir lime leaves and julienned red chiles, to garnish (optional

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