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Hor Mok Steamed Fish Curry Custard

A prized Thai dish of silky steamed fish mousse enriched with red curry paste and coconut cream, traditionally served in banana leaf cups. Elegant and deeply aromatic. Plan ahead: the batter must rest 30 minutes before steaming.

75 minHardServes 4360 cal/serving

ThaiDinnerStovetopPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 lbs white fish fillets (tilapia, snapper, or cod), roughly chopped
  • 1 cup full-fat coconut cream (from the top of a can)
  • 3 tbsp Thai red curry paste (gluten-free)
  • 2 large eggs
  • 3 tbsp fish sauce (gluten-free)
  • 6 kaffir lime leaves (fresh or frozen), very thinly sliced
  • 2 tsp granulated sugar
  • 1/2 cup fresh Thai basil leaves
  • 4 tbsp coconut cream (for topping)
  • 2 fresh red chili (Fresno or Thai), thinly sliced
  • 1/2 tsp salt

Instructions

  1. 1

    In a food processor, blend 1.5 lbs roughly chopped white fish fillets (tilapia, snapper, or cod) with 3 tbsp Thai red curry paste (gluten-free) until a rough paste forms. Transfer to a large bowl.

  2. 2

    Add 1 cup full-fat coconut cream (from the top of a can), 2 large eggs, 3 tbsp fish sauce (gluten-free), 2 tsp granulated sugar, and 1/2 tsp salt to the fish paste. Stir vigorously 2-3 minutes until combined and lightly aerated. Fold in half the 6 very thinly sliced kaffir lime leaves (fresh or frozen). Cover and refrigerate 30 minutes.

  3. 3

    Line 4-6 small ramekins with 1/2 cup fresh Thai basil leaves. Divide the fish mixture evenly among the containers.

  4. 4

    Set up a steamer over simmering water. Place containers inside, cover, and steam for 15-18 minutes until custard is just set. Check that fish reaches an internal temperature of 145°F (63°C).

  5. 5

    Spoon 4 tbsp coconut cream (for topping) over each custard. Return to steamer for 2 more minutes to set the cream.

  6. 6

    Garnish with remaining kaffir lime leaves and 2 thinly sliced fresh red chili (Fresno or Thai). Serve hot in the ramekins.

Questions

How long does Hor Mok Steamed Fish Curry Custard keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Hor Mok Steamed Fish Curry Custard?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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