Steamed Red Curry Fish Custard

For me, haw mok is proof that many different flavor profiles can find harmony and unison in a single dish. The coconut cream tames the brine of the fish sauce and the heat from the curry paste. The addition of cabbage and fish make these custards hearty yet light. Makrut lime leaves add a hint of citrus without acid, and the steamed banana leaf, a traditional method of wrapping haw mok into a parcel, infuses an earthy fragrance. For this recipe, we’ll be using ramekins alongside the banana