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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

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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.

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Questions

What internal temperature should Hor Mok Steamed Fish Curry Custard reach?

For Hor Mok Steamed Fish Curry Custard, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

What equipment do I need for Hor Mok Steamed Fish Curry Custard?

Beyond a knife and a board, the method uses a food processor (step 1) and a steamer basket (step 4). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

Is there a substitute for curry paste in Hor Mok Steamed Fish Curry Custard?

The entry for Hor Mok Steamed Fish Curry Custard calls for 3 tbsp Thai red curry paste (gluten-free). In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use a different white fish instead of the fish in Hor Mok Steamed Fish Curry Custard?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Hor Mok Steamed Fish Curry Custard uses 1.5 lbs white fish fillets (tilapia, snapper, or cod), roughly chopped.

Is Hor Mok Steamed Fish Curry Custard spicy?

Moderately. The heat in Hor Mok Steamed Fish Curry Custard comes from 3 tbsp Thai red curry paste (gluten-free) and 2 fresh red chili (Fresno or Thai), thinly sliced. For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Hor Mok Steamed Fish Curry Custard keto-friendly?

A serving of Hor Mok Steamed Fish Curry Custard carries 8 g of carbohydrate. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Can I start Hor Mok Steamed Fish Curry Custard the day before?

Yes. Step 2 is a built-in pause of 30 minutes: "Cover and refrigerate 30 minutes." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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