📝 About This Recipe
A true masterpiece of Thai royal cuisine, Hor Mok Pla is a delicate, savory fish custard that perfectly balances the heat of red curry with the richness of coconut cream. Traditionally steamed in hand-folded banana leaf cups, this dish transforms firm white fish into a silken, melt-in-your-mouth soufflé infused with aromatic kaffir lime and wild ginger. It is a vibrant celebration of Southeast Asian flavors, offering a complex profile that is simultaneously spicy, salty, and subtly sweet.
🥗 Ingredients
The Curry Base
- 3 tablespoons Red Curry Paste (high-quality Mae Ploy or homemade)
- 1.5 cups Coconut Cream (use thick, full-fat coconut cream)
- 2 large Egg (beaten)
- 2 tablespoons Fish Sauce (adjust to taste)
- 1 tablespoon Palm Sugar (finely shaved)
- 1 tablespoon Fingerroot (Krachai) (finely grated or pounded)
The Fish & Aromatics
- 500 grams White Fish Fillet (Snapper, Sea Bass, or Cod; cut into 1-inch chunks)
- 6 pieces Kaffir Lime Leaves (destemmed and very finely chiffonaded)
- 1 cup Thai Sweet Basil (Bai Horapha) (fresh leaves only)
- 2 cups Napa Cabbage (shredded and blanched briefly)
Topping & Garnish
- 1/4 cup Coconut Cream (for the thick topping)
- 1 teaspoon Rice Flour (to thicken the topping)
- 1 piece Red Spur Chili (sliced into long, thin slivers)
- 4-6 sprigs Coriander Leaves (for garnish)
- 2 large sheets Banana Leaves (cleaned and softened over a flame for making cups)
👨🍳 Instructions
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1
Prepare the banana leaf cups by cutting 8-inch circles. Overlap two circles and fold the edges up, securing them with staples or toothpicks to create small, sturdy boats or bowls. Alternatively, use ceramic ramekins.
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2
In a large mixing bowl, combine the red curry paste and 1/2 cup of the coconut cream. Use a wooden spoon to stir vigorously in one direction until the paste is completely dissolved and smooth.
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3
Add the beaten eggs, fish sauce, palm sugar, and grated fingerroot to the curry mixture. Continue stirring in a circular motion for 5-8 minutes; this aeration is the secret to a light, soufflé-like texture.
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4
Slowly pour in the remaining 1 cup of coconut cream while continuing to stir. The mixture should look like a thick, orange-hued custard.
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5
Add the fish chunks and half of the finely sliced kaffir lime leaves to the bowl. Fold gently so the fish is well coated but doesn't break apart.
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6
Prepare your steamer by bringing water to a rolling boil over medium-high heat.
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7
Place a layer of blanched napa cabbage and a few Thai basil leaves at the bottom of each banana leaf cup or ramekin. This acts as a flavorful bed for the fish.
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8
Ladle the fish and curry mixture into the cups, filling them about 3/4 of the way to the top.
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9
Place the cups into the steamer basket. Cover with a lid and steam for 15-18 minutes until the custard is set but still slightly jiggly in the center.
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10
While the fish steams, make the topping by whisking 1/4 cup coconut cream with 1 teaspoon rice flour in a small saucepan. Heat gently until it thickens into a glossy white sauce.
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11
Once the custard is set, open the steamer and spoon a small dollop of the thickened coconut cream onto the center of each Hor Mok.
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12
Garnish with the remaining kaffir lime leaves, red chili slivers, and a coriander leaf. Steam for 2 more minutes to set the garnish.
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13
Remove from the steamer and let them rest for 5 minutes before serving to allow the flavors to settle and the texture to firm up.
💡 Chef's Tips
The key to the perfect texture is stirring the curry base in one direction for several minutes before adding the fish; this creates a light, airy bind. Always use full-fat coconut cream—low-fat versions will separate and become watery during the steaming process. If you can't find fingerroot (Krachai), you can omit it, but it provides the signature 'earthy' undertone essential for authentic Hor Mok. Ensure your fish is very fresh and patted dry; excess moisture on the fish can dilute the curry custard. To test the seasoning, microwave a tiny spoonful of the mixture for 10 seconds and taste it before filling the cups.
🍽️ Serving Suggestions
Serve warm with a side of steaming jasmine rice to soak up the aromatic juices. Pair with a crisp, cold Thai cucumber salad (Achar) to provide a refreshing crunch against the soft custard. A glass of off-dry Riesling or a cold Singha beer complements the spice and coconut richness beautifully. Serve as part of a traditional family-style meal alongside a clear soup and a stir-fried vegetable dish. For an elegant presentation, place the banana leaf cups on a dark slate board or a decorative ceramic platter.