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.
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 leaves 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
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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.
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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 leaves very thinly sliced kaffir lime leaves (fresh or frozen). Cover and refrigerate 30 minutes.
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3
Line 4-6 small ramekins with 1/2 cup fresh Thai basil leaves. Divide the fish mixture evenly among the containers.
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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).
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5
Spoon 4 tbsp coconut cream (for topping) over each custard. Return to steamer for 2 more minutes to set the cream.
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6
Garnish with remaining kaffir lime leaves and 2 thinly sliced fresh red chili (Fresno or Thai). Serve hot in the ramekins.