Hor Mok (Steamed Thai Fish Custard)

Name: Hor Mok (Steamed Thai Fish Custard)
Ingredients: 1 1⁄2 lb. boneless, skinless halibut, grouper, or snapper filets, finely chopped; 2 cups canned coconut milk; 1⁄3 cup red curry paste (available from Pacific Rim Gourmet); 1 tbsp. fish sauce (available from Red Boat Fish Sauce); 2 1⁄2 tsp. finely chopped palm sugar or packed dark brown sugar; 2 eggs; 13 kaffir lime leaves, very thinly shredded; Kosher salt, to taste; 4 large frozen banana leaves, thawed and wiped with a damp towel (optional); 1⁄4 packed finely torn basil leaves; 1 1⁄2 tsp. cornstarch; 1 red Thai chile, stemmed, very thinly sliced crosswise

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Typically steamed in intricately folded banana leaves, these Thai fish custards are baked in leaf-lined ramekins set in a water bath.

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Cooking tools:

Food processor
Kitchen shears
Ramekin
Baking pan
Saucepan
Oven
Kitchen towel
Measuring cup
Measuring spoon
Mixing bowl
Spoon
Whisk
Chef's knife
Cutting board
Kettle
Pot
Kosher salt
Plate

Ingredients

1 1⁄2 lb. boneless, skinless halibut, grouper, or snapper filets, finely chopped
2 cups canned coconut milk
1⁄3 cup red curry paste (available from Pacific Rim Gourmet)
1 tbsp. fish sauce (available from Red Boat Fish Sauce)
2 1⁄2 tsp. finely chopped palm sugar or packed dark brown sugar
2 eggs
13 kaffir lime leaves, very thinly shredded
Kosher salt, to taste
4 large frozen banana leaves, thawed and wiped with a damp towel (optional)
1⁄4 packed finely torn basil leaves
1 1⁄2 tsp. cornstarch
1 red Thai chile, stemmed, very thinly sliced crosswise