🐟🌿 Delight in Hor Mok Pla - Thai Fish Custard! 🌿🐟

[Keith_]

Hey, foodies! Today, we’re bringing you a taste of Thailand with an exquisite dish – Hor Mok Pla. This traditional Thai fish custard is steamed in banana leaves, infused with aromatic herbs, and bursting with flavors that will transport you to Southeast Asia with every bite. Let’s dive into this unique recipe!

Ingredients:​

• 500g white fish fillets (such as tilapia or cod), finely minced
• 1 cup coconut cream
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 kaffir lime leaf, thinly sliced (optional for garnish)
• Fresh Thai basil leaves, for garnish

For the Herb Paste:​

• 1 tablespoon finely chopped lemongrass
• 1 tablespoon finely chopped galangal
• 1 tablespoon finely chopped shallots
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped cilantro stems
• 1 tablespoon finely chopped Thai basil leaves
• 1 tablespoon finely chopped kaffir lime leaves
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)

For Wrapping:​

• Banana leaves, cut into squares (for steaming)

Instructions:​

1. Prepare the Herb Paste:
   • In a mortar and pestle or food processor, pound or blend together lemongrass, galangal, shallots, garlic, cilantro stems, Thai basil leaves, kaffir lime leaves, and Thai chilies until it forms a smooth paste.
2. Mix the Custard Mixture:
   • In a large mixing bowl, combine the minced fish, coconut cream, red curry paste, fish sauce, palm sugar, and the prepared herb paste. Mix well until all ingredients are thoroughly incorporated.
3. Prepare the Banana Leaves:
   • Quickly pass banana leaves over a flame to soften them. Cut into squares and line small bowls or cups with the leaves, making sure to leave enough overhang for folding.
4. Steam the Custard:
   • Spoon the fish custard mixture into the lined bowls or cups, filling them about 3/4 full. Smooth the tops with the back of a spoon.
5. Steam the Hor Mok Pla:
   • Place the filled bowls or cups in a steamer basket over boiling water. Steam on medium-high heat for about 20-25 minutes, or until the custard is firm and cooked through.
6. Serve:
   • Carefully remove the steamed custard from the bowls or cups, unwrap the banana leaves, and transfer to serving plates.
   • Garnish with thinly sliced kaffir lime leaf and fresh Thai basil leaves.

Serving Suggestion:​

• Enjoy Hor Mok Pla warm as a delightful appetizer or main dish, accompanied by steamed jasmine rice. The creamy texture and aromatic flavors will surely impress your guests!

Dive into the exotic flavors of Hor Mok Pla and experience a taste of Thailand’s culinary heritage. Share your culinary journey with us in the comments below!

 

[Rain]

Hey, foodies! Today, we’re bringing you a taste of Thailand with an exquisite dish – Hor Mok Pla. This traditional Thai fish custard is steamed in banana leaves, infused with aromatic herbs, and bursting with flavors that will transport you to Southeast Asia with every bite. Let’s dive into this unique recipe!

View attachment 4319

Ingredients:​

• 500g white fish fillets (such as tilapia or cod), finely minced
• 1 cup coconut cream
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 kaffir lime leaf, thinly sliced (optional for garnish)
• Fresh Thai basil leaves, for garnish

For the Herb Paste:​

• 1 tablespoon finely chopped lemongrass
• 1 tablespoon finely chopped galangal
• 1 tablespoon finely chopped shallots
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped cilantro stems
• 1 tablespoon finely chopped Thai basil leaves
• 1 tablespoon finely chopped kaffir lime leaves
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)

For Wrapping:​

• Banana leaves, cut into squares (for steaming)

Instructions:​

1. Prepare the Herb Paste:
   • In a mortar and pestle or food processor, pound or blend together lemongrass, galangal, shallots, garlic, cilantro stems, Thai basil leaves, kaffir lime leaves, and Thai chilies until it forms a smooth paste.
2. Mix the Custard Mixture:
   • In a large mixing bowl, combine the minced fish, coconut cream, red curry paste, fish sauce, palm sugar, and the prepared herb paste. Mix well until all ingredients are thoroughly incorporated.
3. Prepare the Banana Leaves:
   • Quickly pass banana leaves over a flame to soften them. Cut into squares and line small bowls or cups with the leaves, making sure to leave enough overhang for folding.
4. Steam the Custard:
   • Spoon the fish custard mixture into the lined bowls or cups, filling them about 3/4 full. Smooth the tops with the back of a spoon.
5. Steam the Hor Mok Pla:
   • Place the filled bowls or cups in a steamer basket over boiling water. Steam on medium-high heat for about 20-25 minutes, or until the custard is firm and cooked through.
6. Serve:
   • Carefully remove the steamed custard from the bowls or cups, unwrap the banana leaves, and transfer to serving plates.
   • Garnish with thinly sliced kaffir lime leaf and fresh Thai basil leaves.

Serving Suggestion:​

• Enjoy Hor Mok Pla warm as a delightful appetizer or main dish, accompanied by steamed jasmine rice. The creamy texture and aromatic flavors will surely impress your guests!

Dive into the exotic flavors of Hor Mok Pla and experience a taste of Thailand’s culinary heritage. Share your culinary journey with us in the comments below!

Wow, this looks like a unique and flavorful dish! Can't wait to try making it at home.

 

[ambers]

This recipe looks fantastic! I've never tried Hor Mok Pla before, but it looks like a delicious and unique way to prepare fish. The use of banana leaves for steaming is really interesting.

 

[rootme]

I appreciate the recipe! Trying new cuisines always brings a bit of adventure to the kitchen

 

[KarenDeel]

This Hor Mok Pla looks absolutely divine! I’m intrigued by the Thai flavors—any secret ingredients that make it stand out? Can’t wait to dive in!