Hor Mok Pla

Name: Hor Mok Pla
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g firm white fish, sliced; 3 tbsp red curry paste; 300ml coconut milk, plus coconut cream to top; 1 egg; 1 tbsp fish sauce; Thai basil or noni leaves, kaffir lime leaves and red chilli; Banana leaves, made into cups

ห่อหมกปลา/hor MOK plah/

Also known as: Hor Mok, Ho Mok Pla, Thai Fish Curry Custard

About this dish

Fish curry custard steamed in banana leaf cups, rich with coconut and red curry paste, topped with coconut cream.

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Ingredients

🐟300g firm white fish, sliced

🌶️3 tbsp red curry paste

🥥300ml coconut milk, plus coconut cream to top

🥚1 egg

🐟1 tbsp fish sauce

🌿Thai basil or noni leaves, kaffir lime leaves and red chilli

🍃Banana leaves, made into cups

Method

Serves 4

Beat the curry paste with the egg, then gradually add the coconut milk and fish sauce, stirring in one direction until thick.

Fold in the fish.

Line the banana leaf cups with basil, then fill with the mixture.

Steam for 15–20 minutes until set.

Top with a spoonful of thickened coconut cream, lime leaf and chilli, and steam for 2 minutes more.

✓ What Makes it Authentic

Hor mok is a central Thai dish closely related to Cambodian amok; it is set on a layer of noni leaves or cabbage.

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