Thai Curry Fish Custard | Hor Mok | ห่อหมก
Although this curry fish custard is complex looking and tasting, it's actually fairly easy to make.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 filets white fish (catfish, tilapia)
- 2 Tablespoons red curry paste
- 1 egg
- 1/2 cup coconut milk (chilled)
- 1 teaspoon palm sugar
- 1 Tablespoon fish sauce
- 1/2 cup Thai basil leaves
- 6 kaffir lime leaves (sliced thinly)
- 1 red jalapeno pepper (sliced thinly)
- 1/4 cup coconut cream (for topping)
- 1 Tablespoon rice flour
- banana leaves and toothpicks
Instructions
- 1
Start by making your banana leaf bowl.
- 2
Next cut the fish filets into bite-sized pieces. You should have approximately 2 cups. Slice the kaffir lime leaves and red pepper into very fine strips. Wash the Thai basil leaves.
- 3
Place one cup of the bite-sized fish pieces into a blender along with the red curry paste, egg, palm sugar, and fish sauce. Blend until a paste is formed.
- 4
Add the chilled coconut milk and the majority of the thinly sliced kaffir lime leaves, saving a few for use in the topping, and blend again until incorporated. If this mixture seems too thick, add a bit more coconut milk. If you are using freshly squeezed coconut milk, use the cream part instead.
- 5
Lay a generous layer of Thai basil leaves on the bottom of each banana leaf wrapper. Add the other one cup of fish cubes on top and then scoop in the prepared fish custard.
- 6
Mix 1/4 cup of coconut cream with one tablespoon of rice flour and stir until there are no lumps. Place a spoonful of this thickened cream on top of the fish custard and sprinkle with the thinly sliced red pepper and kaffir lime leaves.
- 7
Steam for approximately 15 minutes, or until the fish is cooked through. Serve with jasmine rice.