Thai Hor Mok Pla (Steamed Fish Custard)
Hor Mok Pla, known as steamed fish custard, this dish is a beautiful blend of fish, coconut milk, and aromatic herbs, all brought together in a unique, soufflé
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Cooking tools:
- Steamer basket
- Mixing bowl
- Whisk
- Ramekin
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen shears
- Spoon
- Stove
- Pot
- Kitchen towel
- Serving platter
- Spatula
Ingredients
- 400 g white fish fillets (e.g., snapper or cod, finely chopped)
- 200 ml coconut milk
- 2 tablespoons red curry paste
- 2 eggs
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar (or brown sugar)
- 4 kaffir lime leaves (thinly sliced)
- 1 cup Thai basil leaves
- 1 red chili (thinly sliced (for garnish))
- Banana leaves or ramekins (for steaming)
- Fresh cilantro (for garnish)
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