Hor Mok Talay

Baked Seafood Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

This is another version of hor mok but prepared with a variety of seafood and baked, not steamed. This easy-to-prepare dish can be put together in a snap. It would be an excellent addition to a barbecue.


  • banana leaves and aluminium foil, as needed
  • 5 kaffir lime leaves, finely sliced
  • 2 red chillies, finely sliced


  1. Prepare the boiled coconut cream. Combine the water and grated coconut. Squeeze through a muslin cloth to obtain the coconut cream. Bring the coconut cream to a boil in a pot. Let boil until it separates and the milk is reduced to 1 cup (250