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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.
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- 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.)
ðšâð³ äœãæ¹
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âThe final texture should be like a delicate, savory custard.
- âWarming the banana leaves makes them pliable and prevents cracking.
- âThe banana leaf imparts a subtle, wonderful aroma to the dish.
- âFor a smoother texture, you can strain the fish mixture before adding the eggs.
- âEnsure your steamer is properly heated before adding the Hor Mok to prevent uneven cooking.
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- 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.