Hor Mok

Name: Hor Mok
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g fish fillet; 3 tbsp red curry paste; 200 ml coconut cream; 1 egg; 6 kaffir leaves; banana leaves for cups; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Hor Mok, a delightful Thai steamed curry custard, hails from the bustling kitchens of Thailand's homes, where it's prepared with a deep understanding of flavors and textures. This dish, often made for family meals and gatherings, showcases the Thai knack for balancing spices with creamy coconut and tender fish. The preparation is as much about technique as it is about tradition, with each family adding their own touch.

The taste of Hor Mok dances between the heat of red curry paste and the rich creaminess of coconut, all enveloping delicate fish fillets. The texture is smooth and custard-like, with a luxurious mouthfeel that comes from the generous use of coconut cream. Kaffir lime leaves add a fragrant, citrusy note, while banana leaves impart a subtle, earthy aroma. Each bite is a harmonious blend, making it a quintessential Thai comfort food.

Ingredients

400 gfish fillet
3 tbspred curry paste
200 mlcoconut cream
1egg
6kaffir leaves
banana leavesfor cups
to tastefine sea salt

Method

Begin by cleaning the 400 g fish fillet under cold running water to remove any scales or impurities. Pat the fish dry with a paper towel to ensure it absorbs the flavors well. Cut the fish into bite-sized pieces, approximately 2 cm cubes, and set aside.
In a mixing bowl, combine 3 tbsp red curry paste with 200 ml coconut cream. Whisk them together until you achieve a smooth, even consistency. This will form the base of your Hor Mok, providing both flavor and creaminess.
Crack 1 egg into the curry paste and coconut cream mixture. Beat the mixture until the egg is fully incorporated, which will help to thicken the custard as it cooks. Tear 6 kaffir leaves into small pieces and stir them into the mixture for a citrusy aroma.
Prepare banana leaf cups by cutting the leaves into squares, about 15 cm each side, and folding them into small bowls. Secure the edges with toothpicks to maintain their shape. These cups will hold the mixture and impart a subtle earthy flavor during steaming.
Gently fold the fish pieces into the curry mixture, ensuring each piece is well coated. Distribute the mixture evenly into the banana leaf cups, filling them about three-quarters full to allow space for the custard to expand as it cooks.
Set up a steamer pot with enough water to generate steam without touching the bottom of the cups. Bring the water to a gentle boil. Place the banana leaf cups in the steamer basket, ensuring they are not overcrowded, and cover with a lid.
Steam the Hor Mok over medium heat until the fish is just opaque and the custard has set, which will appear firm and slightly glossy on top. This should take about 15-20 minutes, but check for doneness by gently pressing the surface; it should feel firm yet springy.
Carefully remove the cups from the steamer using tongs, as they will be hot. Taste a small portion of the custard and adjust with fine sea salt to your preference. Serve the Hor Mok immediately while warm, allowing the flavors to be enjoyed at their peak.