Ho Mok Pla (Hor Mok Pla) or  Steamed Curry Fish Custard is a healthy and light dish commonly served in Thai cuisine. Ho mok  consists of curry, fish or another kind of meat wrapped in banana leaves, and is cooked by steaming. In Thai, Ho means to wrap or cover. Mok refers to a traditional cooking method in which food is placed on banana leaves and cooked above charcoal. Pla is translated as fish.

I always enjoyed eating Ho Mok as a child and still do now.  One thing that I like about Ho Mok at Thai restaurants is that they make them spicy, and I just love spicy foods. But as I’m getting older, my body doesn’t seem to digest spicy dishes so well. So I’ve created a Ho Mok Pla (Hor Mok Pla) recipe that is on the mild side. If you prefer a more spicy recipe, add an extra tablespoon or two of red curry paste. 

The main ingredients in Ho Mok include egg, red curry paste, coconut milk, cabbage, lime leaf, basil, fish, and meat . For this recipe, I left out the cabbage, but feel free to add it when making this recipe. Also, I prefer fish for Ho Mok and did not incorporate chicken or pork, hence the recipe Ho Mok Pla (Hor Mok Pla). I actually think it tastes better without chicken or pork. Of course, everyone has their own tastes and preferences. 

The dish is usually steamed in a bowl made of banana leaves. Considering that banana leaves may not be accessible at your local grocery store, I recommend a microwave safe bowl or ramekins to steam the Ho Mok Pla (Hor Mok Pla). Interestingly, Ho Mok has some western influences; however, the incorporation of Thai ingredients such as coconut milk and curry paste has transformed it into a Thai dish with Thai style.

DIRECTIONS

Prepare your ingredients. First, pick off the leaves from half of the basil bunch and set aside. Julienne lime leaves and set aside. In a bowl, mix the curry paste and coconut milk together. Blend it well until the paste has become smooth and incorporated into the coconut milk. After mixing, add in the lime leaves, egg, fish sauce, and basil. Then add in the basa fillet.

Place a few basil leaves at the bottom of your ramekins or microwave safe bowl. Scoop the fish custard mixture into the bowls. Steam each bowl or ramekin for 15-20 minutes.  If you have a big pot that will fit your bowls, place all the bowls in the pot so all of them will be done steaming at the same time.  

The garnish is optional for this dish. Julienne red peppers and mix 1/2 tsp of corn starch with enough water to dissolve it. In a small pot, heat 4 tablespoons of coconut milk and slowly stir in the corn starch. The corn starch will thicken the coconut milk into a jelly. When the Ho Mok is ready, spoon the thickened coconut milk on top and add the red peppers. 

The dish is finally ready! Enjoy your lovely Ho Mok Pla (Hor Mok Pla) with a serving of Jasmine Rice. Feel free to leave a comment about my recipe or send me pictures of your creation. I would love to hear from you.

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Ho Mok Pla (Hor Mok Pla)

Ho Mok Pla (Hor Mok Pla) or Steamed Curry Fish Custard is a healthy and light dish commonly served in Thai cuisine. The dish consists of curry, fish or other kind of meat wrapped in banana leaves, and is cooked by steaming. In the Thai language, Ho means to wrap or cover. Mok refers to a traditional cooking method in which food is placed on banana leaves and cooked above charcoal. Pla is translated as fish.

Course Main Course

Cuisine Thai

Keyword ho mok pla

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Author TheFoodieLuv

Ingredients

• 200 ml coconut milk
• 2 basa fillets
• 1 tbsp red curry paste
• 2 tsp fish sauce
• 2 eggs
• 1/2 bunch basil leaves
• 4-5 lime leaves julienne

Garnish

• 4 tbsp coconut milk
• 1 tsp corn starch
• water
• red bell peppers julienne

Instructions

1. Remove basil leaves from half of the bunch and julienne lime leaves. Set aside

2. Cut Basa fillet into bite size pieces
   

3. In a mixing bowl, mix the red curry paste and coconut milk together. Mix until smooth. After mixing, add in the lime leaves, egg, fish sauce, basil and fish
   

4. Place a few basil leaves at the bottom of your ramekins or microwave safe bowl to prevent the fish custard from sticking to the bowl. Scoop the fish custard mixture into the bowls. Steam each bowl or ramekin for 15-20 minutes
   

Garnish

1. Julienne Red Bell Peppers

2. dissolve 1/2 tsp of corn starch with enough water to dissolve it. In a small pot, heat 4 tablespoons of coconut milk and slowly stir in the corn starch.  Spoon the thickened coconut milk on top of the Ho Mok and add the red peppers.