Hor Mok Pla

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

Steamed Fish Mousse

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!

Ingredients

Asia
Thailand
Bangkok
Starter
Fish course
Pescatarian
Gluten-free
Spicy
South East Asia

Ingredients

Method