Baked Amok Fish Toasts with Lime Mayo

Method

1. Preheat the oven (oven) to 200 °C for 10 min and line a baking tray with baking paper.

   oven

2. Roughly chop the tender part of the lemongrass, the garlic, ginger and lime leaves (ribs removed) and blitz them finely in a food processor. Add the fish in 2 cm pieces, the turmeric, fish sauce, sugar, egg white, coconut cream and cornstarch and process for 1 min into a smooth, sticky paste; pulse rather than run it non-stop, or it turns mushy. Chill the paste for 10 min so it spreads easily.

   Add in this stepLemongrass stalks 1Garlic cloves 2Fresh ginger 10 gMakrut lime leaves (or lime zest) 3White fish fillet (cod, pollock or tilapia), skinless and boneless 200 gGround turmeric ½ tspFish sauce 2 tspLight brown sugar 1 tspEgg whites 1Coconut cream 2 tbspCornstarch 2 tsp

3. Spread the paste 1 cm thick over one side of each slice of bread, right to the edges, doming it slightly in the middle. Press the paste side into the sesame seeds and brush the underside and crusts with oil. Place them on the tray, paste side up.

   Add in this stepWhite sandwich bread slices (about 1.5 cm thick) 4White sesame seeds 2 tspNeutral oil 2 tbsp

4. Bake in the oven (oven) at 200 °C for 12 min, until the crusts are golden and the fish paste has puffed and firmed up. The centre should feel springy and read 70 °C or more on a thermometer. If you use two trays, swap them halfway through.

   oven

5. While they bake, finely grate just the green lime zest into the mayonnaise, squeeze in the juice and stir.

   Add in this stepMayonnaise 3 tbspLime ½

6. Cut each toast diagonally into 4 triangles, top with coriander and slices of red chilli and serve hot with the lime mayo.

   Add in this stepCoriander (cilantro) 5 gFresh red chilli 1