Amok-style ling, green bean and spinach curry

• 2 tbsp vegetable oil

• 400ml coconut cream

• 30g palm sugar

• 1 tbsp fish sauce

• 1 banana leaf

• 2 cups green beans, trimmed and cut into 3cm pieces

• 2 cups baby spinach leaves

• 600g ling fillets, cut into 5cm pieces

• 1 red bird's eye chilli, finely sliced, to serve

• 2 makrut lime leaves, finely sliced to serve

• steamed rice, to serve

Amok paste

• 1 large brown onion

• 3 cloves garlic

• 3cm galangal (or ginger), peeled

• 2 tsp belachan

• 2 large red chillies, deseeded

• 2 makrut lime leaves

• 2 lemongrass

• 2 tsp ground turmeric

• ½ tsp salt

• steamed rice to serve