What You Need to Know
During steaming, fish proteins denature and coagulate around 60‑70 °C, while egg yolk phospholipids emulsify with coconut milk triglycerides to form a stable custard. The high fat content and low water activity keep the sauce intact at 100 °C, and volatile terpenes from lemongrass, galangal, and kaffir lime are released at ~80 °C, contributing to the dish’s aroma.
The Science
Primary Reaction
Protein denaturation and coagulation of egg yolk, emulsification of coconut milk with egg yolk, and release of volatile terpenes