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Continue ShoppingHormok Thai Fish Custard
Intermediate | Medium | 30 min | x4
Hor Mok is a silky Thai steamed fish custard where bold red curry melts into rich coconut cream. Salmon and prawns are gently steamed with basil, then finished with coconut cream, chilli and kaffir lime.
Ingredients
| Salmon | 200 g |
| Prawns | 200 g |
| Egg | 1 |
| Red curry paste | 3 tbsp |
| Coconut milk | 200 ml |
| Shredded cabbage | 150 g |
| Basil leaves | 10 g |
| Fish sauce | 1 tbsp |
| Coconut sugar | 1 tsp |
| Coconut cream | 50 ml |
| Red chilli, sliced | 1 |
| Kaffir lime leaves, sliced | 5 |
Method
1
Prepare the Seafood Mixture
Finely mince half the salmon and prawns, and cut the remaining half into small pieces. Mix with the egg, red curry paste, coconut milk, fish sauce and coconut sugar until well combined.
2
Fill the Cups
Line each banana-leaf cup or ceramic ramekin with shredded cabbage and basil leaves. Spoon the salmon and prawn mixture on top.
3
Steam Until Almost Set
Steam for 10–13 minutes, until the mixture is nearly firm and cooked through but still soft in the centre.
4
Garnish & Finish
Top each cup with coconut cream, sliced red chilli and finely sliced kaffir lime leaves. Steam for another 2 minutes, then serve hot with white rice.