Cherry & Dennis Helper Habitat

Thai Hor Mok Fish Curry Custard

泰式咖喱魚肉蒸蛋

Thai Hor Mok Fish Curry Custard — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

White fish, red curry and coconut milk steam into a fragrant Thai custard.

01

Ingredients

Main ingredients

500 g white fish fillets
3 pieces eggs
400 ml coconut milk
4 pieces banana leaves
150 g napa cabbage leaves
15 g Thai basil
3 leaves kaffir lime leaves

Curry custard

3 tbsp red curry paste
1 tbsp fish sauce
1 tbsp sugar
1 tbsp cornstarch

Thai Hor Mok Fish Curry Custard — ingredients

02

Tools

steamer
large bowl
small heatproof bowls as moulds
steaming rack
knife
cutting board

Thai Hor Mok Fish Curry Custard — tools

03

Steps

Thai Hor Mok Fish Curry Custard — Check fillets for bones and cut into pieces

Step 1

Check fillets for bones and cut into pieces

Check fillets for bones and cut into pieces.

Thai Hor Mok Fish Curry Custard — Cut banana leaves into twelve-centimetre squares

Step 2

Cut banana leaves into twelve-centimetre squares

Cut banana leaves into twelve-centimetre squares.

Thai Hor Mok Fish Curry Custard — Soften banana leaves over steam and wipe dry

Step 3

Soften banana leaves over steam and wipe dry

Soften banana leaves over steam and wipe dry.

Thai Hor Mok Fish Curry Custard — Fold each leaf over a heatproof bowl to form a cup and crease the corners

Step 4

Fold each leaf over a heatproof bowl to form a cup and crease the corners

Fold each leaf over a heatproof bowl to form a cup and crease the corners.

Thai Hor Mok Fish Curry Custard — Wash cabbage and line each banana-leaf cup

Step 5

Wash cabbage and line each banana-leaf cup

Wash cabbage and line each banana-leaf cup.

Thai Hor Mok Fish Curry Custard — Remove lime-leaf stems, slice finely and wash basil

Step 6

Remove lime-leaf stems, slice finely and wash basil

Remove lime-leaf stems, slice finely and wash basil.

Thai Hor Mok Fish Curry Custard — Whisk eggs with coconut milk, curry paste and cornstarch

Step 7

Whisk eggs with coconut milk, curry paste and cornstarch

Whisk eggs with coconut milk, curry paste and cornstarch.

Thai Hor Mok Fish Curry Custard — Add fish sauce and sugar for a smooth curry custard

Step 8

Add fish sauce and sugar for a smooth curry custard

Add fish sauce and sugar for a smooth curry custard.

Thai Hor Mok Fish Curry Custard — Add fish, then fill each cup eight-tenths full with custard

Step 9

Add fish, then fill each cup eight-tenths full with custard

Add fish, then fill each cup eight-tenths full with custard.

Thai Hor Mok Fish Curry Custard — Put banana-leaf cups on a rack over boiling steamer water

Step 10

Put banana-leaf cups on a rack over boiling steamer water

Put banana-leaf cups on a rack over boiling steamer water.

Thai Hor Mok Fish Curry Custard — Steam fifteen minutes until fish is opaque and custard set

Step 11

Steam fifteen minutes until fish is opaque and custard set

Steam fifteen minutes until fish is opaque and custard set.

Thai Hor Mok Fish Curry Custard — Add basil and lime leaf, steam two minutes more and serve hot

Step 12

Add basil and lime leaf, steam two minutes more and serve hot

Add basil and lime leaf, steam two minutes more and serve hot.

Common mistakes

Keep a gentle boil; harsh steam can roughen custard.

Tips

Serve only when the thickest fish piece is opaque.