Hor Mok (Steamed Thai Fish Custard) | Saveur

Name: Hor Mok (Steamed Thai Fish Custard) | Saveur
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

www.saveur.com

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

View full recipe on www.saveur.com

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 www.saveur.com.

Share this recipe:

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