World Flavors Cookbook

Hor Mok Pla (Steamed Fish Curry Mousse)

A delicate, custardy fish curry mousse steamed in banana leaf cups, flavored with red curry paste and coconut cream.

Cuisine: Thailand

Ingredients

• 400g white fish fillet, thinly sliced
• 1 cup coconut cream
• 2 tbsp red curry paste
• 1 egg
• 1 tbsp fish sauce
• 1/2 cup wild ginger (Krachai), shredded
• Basil leaves and cabbage for the bottom of the cup
• Banana leaves (to make cups)

Instructions

1. Whisk the curry paste, coconut cream, and egg in a bowl until smooth.
2. Add the fish and stir in one direction for 15 minutes until the mixture thickens into a mousse.
3. Place basil and cabbage at the bottom of banana leaf cups.
4. Fill with the fish mixture.
5. Steam for 15-20 minutes until set.
6. Top with a dollop of coconut cream and shredded lime leaves.