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:

Calories: 259kcal

Equipment

Steamer
Banana Leaves or Ramekins
Food Processor

Ingredients

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

Instructions

Preparation

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.

Notes

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

Nutrition