Thai Curry Fish Custard | Hor Mok | ห่อหมก - Rachel Cooks Thai

You start by cutting banana leaves into 5-6 inch rounds and then pleating the edges and securing them with toothpicks to form little bowls.

Servings Summary: Serves 3

Ingredients

    Meat

    • 2 Filets, medium

    Produce

    • 1 Jalapeno pepper, red
    • 6 Kaffir lime, leaves
    • 1/2 cup Thai basil, leaves

    Refrigerated

    • 1 Egg

    Canned Goods

    • 3/4 cup Coconut milk
    • 2 tbsp Red curry paste

    Condiments

    • 1 tbsp Fish sauce

    Baking & Spices

    • 1 tsp Palm sugar
    • 1 tbsp Rice flour

    Other

    • banana leaves and toothpicks

Recipe Instructions

  • Start by making your banana leaf bowl according to this step-by-step guide.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Steam for approximately 15 minutes, or until the fish is cooked through. Serve with jasmine rice.

Page Information

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Title:
Thai Curry Fish Custard | Hor Mok | ห่อหมก - Rachel Cooks Thai
Description:
Don't you love it when a seemingly complex dish turns out to be fairly simple? Me too.  That's one of the reasons I love hor mok, the Thai curry fish
Date Published:
Tue, 17 Sep 2013 00:00:00 +0000

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Date Update:
2019-03-17 16:47:57

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