Entree: Thailand – Southern Thailand – ห่อหมกปลา ➤ Ho Mok Pla (Steamed curried fish custard cooked in banana leaf)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Total 30 min

Ingredients

- 2 white fish fillets, approx. 6 oz (170 g) each, skinned and boned
- 1 1/2 cups (360 ml) full-fat coconut milk
- 3 tbsp (45 g) Thai red curry paste
- 1 large egg
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) palm sugar or light brown sugar
- 3 kaffir lime leaves, central vein removed and thinly sliced
- 1/2 cup (12 g) Thai basil leaves, roughly chopped (or regular basil if not available)
- 2 small red bird’s eye chilies, thinly sliced (adjust to taste)
- 4 banana leaves (or small heatproof ramekins) cut into 6x6 inch (15x15 cm) squares, softened over a flame or in hot water
- 1 tbsp (15 ml) vegetable oil for brushing leaves
- Fresh lime wedges to serve

Instructions

1. Finely mince or pulse the fish fillets in a food processor until a coarse paste forms. Transfer to a mixing bowl.
2. In a small bowl, whisk together the coconut milk, red curry paste, egg, fish sauce and palm sugar until smooth and the curry paste is well incorporated. Pour this mixture over the minced fish and fold gently to combine into a loose custard.
3. Stir in the sliced kaffir lime leaves, most of the basil (reserve a little for garnish), and half the sliced chilies. Taste and adjust seasoning with extra fish sauce or sugar if needed.
4. Prepare banana-leaf cups by folding each square into a small cup and securing with toothpicks, or lightly oil 4 small ramekins. Divide the fish custard evenly among the prepared cups or ramekins.
5. Arrange the cups in a steamer set over simmering water. Cover and steam for 12–16 minutes, until the custard is set but still tender (a knife inserted should come out mostly clean).
6. Carefully remove the haw mok from the steamer. Garnish each with remaining basil, sliced chilies, and an extra thin slice of kaffir lime leaf. Serve immediately with lime wedges and steamed jasmine rice.