Steamed Fish Curry - Fish Hor mok
Ingredient for spices:
- 5 dried chillies, seeds removed, soaked in the water
- 7 shallots
- 3 garlic bulbs
- 2 tbsp. finely sliced galangal
- 2 tbsp. finely sliced lemon grass
- 1 tsp. finely sliced kaffir lime rind
- 5 pepper corns
- 1 tsp. salt
- 1 tsp. shrimp paste
- 1 tsp. finely slice kachai
For spices or chilli paste, I’m using the package. You can fine this package for Local Supermarket or Thai Supermarket. Look for “Thai Red Curry” and then, I will add some more the kaffir lime rind and krachai.
- 300 grams fish, cut into thin slices
- 3 tbsp. Fish sauce
- 400 grams grated coconut
- 1 egg
- 1 bunch sweet basil (horapha) leave only
- 1 coriander plant, root remove
- 1 red chilli
- 2 kaffir lime leave
1. Prepare 10-15 banana leaf cups 2-1/2 inches in diameter.
2. Pound the spices mixture until ground and mixed thoroughly.
3. Mix ¼ cups water with coconut, and squeeze out 1 ½ cups coconut milk. Squeezed again to obtain another ½ cup coconut milk and another time to get another ½ cup of coconut milk
4. Mix ¾ cup coconut milk from the 1st squeezed with 1 tsp of rice flour, heat to boiling, remove from the heat and set aside to be use to top the Hor Mok.
5. Mix the remaining of coconut milk from the 1st squeezed with spices mixture, stir in the fish, next the egg, fish sauce and then the rest of coconut milk a little at a time. ( you have to stir all the time to make the mixture more firm) Finally stir in a little each of sweet basil, coriander and kefir lime leave to add fragrance.
6. Line the bottom of the banana leaf cups with the remaining sweet basil leave, fill each cup with the fish mixture and steam for 14 minutes.
7. Remove the steamer trays and pour some coconut milk onto the Hor Mok, sprinkle reach with coriander, kaffir lime leave and chilli.
You may use other vegetable instead of sweet basil leaves to line the bottom of banana leaf cups, e.g. yaw leaves, cabbage or bamboo shoots, cut it up and steam it a bit before place in the banana cups.