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Hor Mok Pla (ห่อหมกปลา) – Steamed Fish Curry Custard
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Hor Mok Pla (ห่อหมกปลา) – Steamed Fish Curry Custard
Laura Chen
4
20 minutes
30 minutes
300
Thai
Main course
Hor Mok Pla is a traditional Thai dish of steamed fish custard in an aromatic curry paste, wrapped in banana leaves. It combines sweet, sour, salty and spicy flavors in harmonious balance.
Ingredients
- 500 g white fish fillet, finely chopped
- 2 tbsp red curry paste
- 250 ml coconut milk
- 2 eggs
- 1 tsp palm sugar
- 1 tbsp fish sauce
- 15 g basil leaves
- 15 g finely sliced kaffir lime leaves
- 1 red chili, finely sliced
- 1 tsp salt
- Banana leaves, for wrapping
Instructions
- Wash the banana leaves and cut them into squares of about 20 x 20 cm (8 x 8 in).
- Warm the edges of the banana leaves briefly over an open flame so they become flexible.
- In a large bowl, mix the fish fillet, red curry paste, coconut milk, eggs, palm sugar, fish sauce and salt well.
- Spoon the fish mixture into the center of the banana leaves and top with basil leaves, kaffir lime leaves and chili.
- Fold the banana leaves to enclose the fish mixture completely and secure them with toothpicks.
- Place the packets in a steamer and steam for about 20 minutes, until the fish custard is set.
- Open the packets before serving and enjoy warm.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes