Steaming fish does help to keep its texture and flavor, and it also preserves the flavor of the spices.
Using a dish that will fit in a steamer, line the dish with the spinach, basil, and mint leaves.
Mix together the eggs, coconut milk, fish sauce, and curry paste and stir well. Fold the fish slices into this and pour into the lined dish.
Sprinkle the chiles, cilantro, and lime leaves on top, then cover and steam for 15-20 minutes.
Serve with rice of your choice.
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