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.
- 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
- 4 tbsp coconut milk
- 1 tsp corn starch
- water
- red bell peppers julienne
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Remove basil leaves from half of the bunch and julienne lime leaves. Set aside
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Cut Basa fillet into bite size pieces
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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
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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
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Julienne Red Bell Peppers
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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.