Thai cuisine · Fish & Seafood

Hor Mok Pla

A fish custard of red curry paste, coconut milk and egg, steamed over Chinese cabbage and basil in banana leaf cups.

Ingredients · for 4 servings

• 500g firm white fish fillet
• 250ml coconut milk
• 3 tbsp red curry paste
• 2 eggs
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp rice flour
• 6 kaffir lime leaves
• 150g Chinese cabbage
• 1 handful Thai basil
• 1 red chilli
• 4 banana leaves (or small heatproof ramekins)

Instructions

1. Scald the banana leaves with hot water, cut into 20cm squares, and fold and pin the corners to form four cups.
2. Cut the fish fillet into thin slices and stir it vigorously in one direction with the red curry paste in a bowl for 2 minutes, until the mixture starts to bind.
3. Stir in the eggs, fish sauce and palm sugar, then work in 200ml of the coconut milk in three additions – stirring each fully in before adding the next; stir the remaining coconut milk smooth with the rice flour.
4. Cut the Chinese cabbage into fine strips, lay it in the bottom of the cups with the Thai basil, and spoon the fish custard over it.
5. Steam covered over medium heat for 20–25 minutes until the custard is set in the centre and no longer wobbles.
6. Spread the rice flour coconut cream on top, scatter with finely sliced kaffir lime leaves and chilli rings, steam for another 3 minutes and serve hot.