Fish amok

Skim three tablespoons of coconut cream off the top of the can and reserve for the garnish.

Finely julienne one kaffir lime leaf for the garnish and mince the other two and a half.

Put the remaining coconut cream in the stand mixer with the chili powder, minced lime leaves, eggs, lemongrass paste, coconut sugar, salt and fish sauce and mix on the lowest setting with the whisk until uniform in colour and texture.

Swap to the flat beater, add the fish and mix gently on the lowest setting for two minutes.

The beater stretched the fillet rather than breaking it, so cut the fish into small pieces by hand first and mix again on slow for two minutes.

Wash eight to ten inch banana leaf squares in warm water to soften, pat dry, fold one side in, pleat, fold the tip up to meet the edge and secure with a toothpick to make a boat.

Heat the oven to 375F and wilt the washed collard greens on a baking sheet while it comes up.

Divide the leafy part of the greens into the base of the boats and fill with the curry.

Bake at 375F for 35 minutes.

Place under the broiler two to three minutes until nicely browned.

Plate a dome of steamed rice alongside and top it with chopped green onion.

Rescue, going off the recipe: the curry came out badly overcooked, so it was scraped out of the boats, a can of coconut milk stirred in and simmered about 30 minutes to rehydrate it.

Correct the rescued curry to taste with more chili, more lemongrass, about a teaspoon of minced kaffir lime leaf and more fish sauce.

Return the curry to a fresh banana leaf boat over wilted collard greens, top with a teaspoon of the reserved coconut cream, the julienned lime leaves and thin slices of Fresno chili.