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Hor-Mok (Thai Curry Fish Custard)

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Hor-Mok (Thai Curry Fish Custard)

 

 

Background

A common way to prepare Hor-Mok is steaming that was inspired by Chinese tradition.    It is also possible to mix all ingredients such as chili paste, coconut milk and fish meat in small clay pots until well blended. But steam cooking in banana leaves with thick coconut cream and holy basil leaves are classic ingredients.

 

Nutrition facts

The curry fish custard has all of the delicious flavors of a traditional Thai red curry, protein from fish, fat from coconut cream and it is easily digested. Although you eat a lot, you won’t feel uncomfortable because the red curry paste has chili and herbs to reduce gas in stomach. Moreover, all dipping ingredients contain high vitamins and fiber.

 

Ingredients

1 kg filets snakehead fish

3 cups coconut milk, chilled

½ cup coconut cream, for topping

½ cup red curry paste

1 chicken egg

3 tablespoons of fish sauce

Lay a generous layer of holy basil leaves, baiyor( Morindacitrifolia ), steamed shredded lettuce and steamed shredded cabbage on the bottom of banana leaf bowl.

Thinly sliced red chilies and coriander for topping

 

 

 

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