Description
A delicate Thai steamed fish curry custard. Fish chunks mixed with red curry paste, coconut cream, and egg, steamed in small banana leaf cups until fluffy like a savory mousse.
Restaurants serving Hor Mok Pla (Steamed Fish Curry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Red curry paste
- Coconut milk
- Egg
- Banana leaves
- Kaffir lime leaves(garnish)
Instructions
- Blend fish, red curry paste, coconut milk, egg into a mousse.
- Line banana leaf cups with cabbage, pour batter.
- Steam until set.
Learn more Spice, substitutes, tips
Key spices
Red curry paste、Coconut milk
Substitutes at Japanese supermarkets
Cod, Store-bought red curry paste, Ramekins
Pairing
White Rice
Trivia
[Difference] BD's banana leaf fish (Paturi) is 'roasted with mustard'. Thai Hor Mok is 'steamed fluffy like a pudding with coconut and egg'.
Eating tips & etiquette
Topped with thick coconut cream and shredded kaffir lime leaves. Scoop the fluffy custard with a spoon over rice.
Allergen
Fish, Egg, Shrimp (in paste)