Übersetzung dieses Rezepts in Ihre Sprache... Die Seite wird automatisch aktualisiert.
Hor Mok Pla
Thai Steamed Fish Curry Custard
An elegant and flavorful Thai steamed fish curry custard, also known as a fish mousse, traditionally steamed in individual banana leaf cups. The delicate texture and aromatic spices make it a delightful appetizer or light main course.
🧂 Zutaten
- 400 g White fish fillets(Firm white fish like snapper, cod, or tilapia, cut into bite-sized pieces.)
- 3 tbsp Red curry paste(Adjust to your spice preference. Use a good quality Thai red curry paste.)
- 300 ml Coconut cream(Full-fat coconut cream for richness. Reserve about 50ml for topping.)
- 2 Eggs(Large eggs, lightly beaten.)
- 6 Banana leaf cups(Fresh or frozen. If frozen, thaw and wipe clean. If fresh, briefly warm over a flame or in a hot pan to make them pliable.)
- approx. 12-18 Thai basil leaves(For lining the cups and garnish. About 2-3 leaves per cup.)
- 1 tsp Fish sauce(Optional, for added umami.)
- 1 tsp Sugar(Palm sugar or granulated sugar, to balance flavors.)
👨🍳 Zubereitung
- 1
Prepare the fish mixture: In a food processor, combine the bite-sized fish pieces, red curry paste, and about 250ml of the coconut cream. Process until smooth and well-combined, resembling a thick mousse. If you don't have a food processor, you can finely mince the fish and then vigorously mix with the paste and cream by hand until emulsified.
⏱️ 15 minutes - 2
Season the mixture: Stir in the fish sauce (if using) and sugar. Taste and adjust seasoning if necessary. The mixture should be savory with a hint of sweetness and spice.
⏱️ 2 minutes - 3
Incorporate the eggs: Gently fold the lightly beaten eggs into the fish mixture until just combined. Be careful not to overmix, as this can toughen the final texture.
⏱️ 3 minutes - 4
Prepare the banana leaf cups: If using fresh banana leaves, gently warm them over a low flame or in a dry pan until they become soft and pliable, making them easier to fold without cracking. Line the inside of each banana leaf cup with 2-3 Thai basil leaves, ensuring they cover the bottom and sides.
⏱️ 10 minutes - 5
Fill the cups: Carefully spoon the fish curry mixture into the prepared banana leaf cups, filling them about three-quarters full. Ensure the mixture is evenly distributed.
⏱️ 5 minutes - 6
Steam the Hor Mok: Arrange the filled banana leaf cups in a steamer basket. Ensure there is enough water in the steamer pot to generate steam. Cover the steamer and steam over medium-high heat for 20-25 minutes, or until the custard is firm to the touch and a toothpick inserted into the center comes out clean. The custard should have a slightly wobbly, yet set, texture.
⏱️ 20-25 minutes - 7
Garnish and serve: Once steamed, carefully remove the cups from the steamer. Drizzle a small amount of the reserved coconut cream over the top of each Hor Mok. Garnish with a fresh Thai basil leaf. Serve warm.
⏱️ 2 minutes
💡 Profitipps
- ✓The final texture should be like a delicate, savory custard.
- ✓Warming the banana leaves makes them pliable and prevents cracking.
- ✓The banana leaf imparts a subtle, wonderful aroma to the dish.
- ✓For a smoother texture, you can strain the fish mixture before adding the eggs.
- ✓Ensure your steamer is properly heated before adding the Hor Mok to prevent uneven cooking.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Hor Mok Talay (Seafood Hor Mok): Use a mix of shrimp, squid, and fish.
- Hor Mok Pu (Crab Hor Mok): Substitute fish with lump crab meat.
- Vegetarian Hor Mok: Use firm tofu or mushrooms instead of fish.