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Mae Jum Hor Mok Pla Recipe

Hor Mok Pla

Thai fish curried custard steamed in banana leaves
4.5 from 2 votes
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Course: Appetizer, curry, dinner, lunch, Main Course, Side Dish, Snack
Cuisine: Thai
Keyword: Banana Leaves, Cod, Fish, Fish curry, Hor Mok Pla, red curry, Salmon, Steamed, Sweet Thai Basil
Thai Curry Paste: Red
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 259kcal


  • Steamer
  • Banana Leaves or Ramekins
  • Food Processor


  • 200 g Cod Fillet
  • 200 g Salmon Fillet
  • 400 ml Coconut Milk Spilt 300ml & 100ml
  • 35 g Mae Jum Red Thai Curry Paste
  • 1 Egg
  • 25 g Sweet Thai Basil
  • 150 g Chinese Cabbage Shredded
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm sugar
  • 6 Kaffir Lime Leaves
  • 1 tbsp Cornflour
  • Banana Leaves
  • 1-2 Red Chilli



  • Heat up the steamer and prepare your banana leaf cup or ramekin. See Note 1 for banana leaves and Note 2 for ramekins
  • Thinly chop kaffir lime leaves
  • Roughly chop up cod fillet and slice salmon fillet into bite-size pieces

Cooking Method

  • In a food processor, add cod, 300ml coconut milk, fish sauce, palm sugar, curry paste, egg, majority of kaffir lime leaves and blitz until a custard consistency
  • Pour the custard into a mixing bowl. Set aside 6 pieces of salmon and add the rest to the mixing bowl and stir well
  • Divide the mixture equally to the banana bowls or ramekins. Lay a salmon piece on top of each bowl and place gently in the steamer. Steam for about 15 minutes
  • In the meantime, heat the remaining coconut milk in a saucepan on medium heat. Mix a small amount of hot water with cornflour before adding it to the coconut milk, stirring constantly until it boils. Take off heat and set aside.
  • When the custard is done, it will be puffed up and will not jiggle much when shaken. Spoon a little of the coconut cream on top of each bowl before serving, then garnish with remaining kaffir lime leaves and chillies. Serve with jasmine rice.


Note 1: Start by cutting the banana leaves into 5-6 inch circles and then make 4 pleats on the edges and secure each pleat with toothpicks to form small bowls. Place shredded cabbage and a generous amount of sweet Thai basil leaves to form a layer at the bottom of the bowl.
Note 2: Place a layer of shredded cabbage at the bottom of the ramekin, followed by a generous layer of sweet Thai Basil leaves


Calories: 259kcal | Carbohydrates: 8g | Protein: 16g | Fat: 19g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 296mg | Potassium: 553mg | Fiber: 2g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 2mg