Name: Hor Mok Pla (Steamed Fish Mousse)
Yield: Serves 4–5
Cuisine: Thai
Ingredients: banana leaves, as needed; 1 cup (250 ml) coconut cream, mixed with 1 cup (250 ml) water; 1 egg, beaten; 1 teaspoon dried prawn paste (gapi), roasted and crumbled; a handful of Thai sweet basil (bai horapa); 1 red chilli, cut into fine strips; 7 shallots, peeled; 5 dried chillies, seeded, soaked to soften, then cut into short lengths; 1 teaspoon sugar; 1 teaspoon rice flour; 2 tablespoons fish sauce (nam pla); 1 teaspoon salt; 1 teaspoon ground white pepper; 1 tablespoon chopped coriander root; 2 tablespoons finely sliced lemongrass; 2 tablespoons sliced galangal; 3 cloves garlic, peeled; 2 tablespoons chopped coriander leaves; 3 kaffir lime leaves, finely sliced; 600 g Spanish mackerel, deboned and minced

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This rustic dish is wrapped in banana leaves and steamed, and it can be found in various street stalls in Bangkok. Out of Thailand though, you will find many versions of this steamed curry served in Thai restaurants. Omit the chillies for a non-spicy version that the kids can enjoy, for they will certainly appreciate its lovely, custard-like texture!