Steamed Thai Fish Curry Custard (Hor Mok)
With the flavours of Thai red curry, this soft delicate fish is cooked in banana leaves. Get the recipe for Steamed Thai Fish Curry (Hor Mok).
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Cooking tools:
- Blender
- Steamer basket
- Plate
- Toothpick
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pot
- Stove
Ingredients
- 400g of a white fish (finely chopped)
- 2 tbsp red curry paste
- 1 egg
- ½ cup coconut milk (chilled in the fridge)
- 1 tsp palm sugar
- 1 tbsp fish sauce
- ½ cup Thai basil leaves
- 6 kaffir lime leaves (finely sliced)
- 1 red Thai chili (finely sliced)
- ¼ cup coconut cream, for topping
- 1 tbsp rice flour
- Banana leaves and toothpicks
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