Thailand

Hor Mok

Name: Hor Mok
Total time: 60 min
Yield: 4
Cuisine: Thailand
Ingredients: 500 g White fish fillet; 3 tbsp Red curry paste; 300 ml Coconut milk; 2 Eggs; 4 Kaffir lime leaves; 1 handful Thai basil & Chinese cabbage; 1 tbsp each Fish sauce & rice flour

Thai steamed fish-curry custard in banana leaf

Hor mok is a steamed fish-curry custard, traditionally served in little banana-leaf cups - a refined speciality of Central Thai cooking.

Curry paste, coconut milk and egg bind the fish into an airy, creamy mass steamed over Thai basil.

Servings4

Time60 min

LevelAdvanced

Ingredients

White fish fillet500 g
Red curry paste3 tbsp
Coconut milk300 ml
Eggs2
Kaffir lime leaves4
Thai basil & Chinese cabbage1 handful
Fish sauce & rice flour1 tbsp each

★ = available authentic in the Asia Boutique

Preparation

Cut the fish into pieces, mix with curry paste and egg.
Work in the coconut milk gradually until the mass is creamy.
Season with fish sauce, fold in the lime leaves.
Line cups with basil, fill with the mixture.
Steam 15-20 minutes, garnish with coconut cream.

Make it original

Curry paste and kaffir lime leaves for hor mok are in the Asia Boutique.

Discover ingredients