Homok fish custard - Blue Elephant
Master the delicate art of Homok Fish Custard. Learn to steam savory red curry fish mousse in banana leaves for a truly authentic Thai experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blueelephant.com.
Ingredients
- 300g BE red curry sauce (1 pack)
- 400g of Fish filet (diced)
- 4 Eggs
- 1 tsp Salt
- 1 handful of Thai basil leaves
- Optional : Kaffir lime leaves, serrano chilies and 1 Tbsp of coconut cream for garnish
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