Ingredients

  • 5-6 pieces
  • fish mousse:
    280 g skinless sea bass

  • 1 tsp fish sauce

  • ½ tsp palm sugar

  • 250 g coconut cream

  • 1 egg

  • 60 g red curry paste

  • 6 kaffir lime leaves, finely sliced

  • 4 betel leaves

  • Topping: 

    100 g coconut cream

  • ½ tsp rice flour

  • red chilli, sliced for garnish

  • kaffir lime leaves, thinly sliced for garnish

Hor Mok Pla (Thai Curry Fish Custard)
Recipe Courtesy of
Phol Tantasathien

Hor Mok Pla (Thai Curry Fish Custard)

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Hor Mok Pla is full of rich flavors with a combination of fish mousse seasoned with Thai red curry paste, kaffir lime leaves, thickened with coconut cream and steamed in banana leaf cups. This heavenly combination is no wonder one of the all-time favorite dish in Thailand.
  • Medium
  • 45 min
  • 40 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Medium
  • 2 steps
  • 12 Ingredients
  • 45 min
  • 40 min
  • 15 min

Directions

  1. Prepare the Batter

    • Mix 200 g of sea bass, palm sugar, red curry paste, fish sauce, egg and a dash of coconut cream in the food processor. 

    • While mixing, gradually add the rest of the coconut cream until the mixture becomes thick and smooth. 

    • Add finely sliced kaffir lime leaves to the mixture and stir well. 

    • Pour the batter into a piping bag. Set aside.



  2. Cook the Fish Mousses

    • Prepare 5-6 banana leaf cups.

    • Cut another 80 g of sea bass into small pieces. 

    • Tear betel leaves and lay into the banana leaf cup, follow by a piece or two of Sea bass. 

    • Cut the tip of the piping bag and pour the mixture into the banana leaf cups. 

    • Cook fish mousses in the steamer for 15 minutes.

    Take note while using betel leaf (it is often mistaken for betel nut leaf).
    The common names of the edible leaf is also known as:
    Chaphlu in Thailand,
    Phak i leut or Pak eelerd in Laos,
    Pokok kadok or Daun kaduk in Malay,
    Lá lốt in Vietnamese.



  3. Make the Topping

    • Make a thick coconut cream, by heating rice flour and coconut cream in low heat and keep stirring until it thickens. Set aside.


Plate and Serve!

  • Prepare sliced red chilli for garnish. 

  • When the fish mousses are well cooked, take them out of the steamer and place them on a serving plate. 

  • Pour thick coconut cream topping on top of cooked fish mousses.

  • Garnish with more kaffir lime leaves and slice of red chilli.

Plate and Serve!
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    Ingredients
    • 5-6 pieces
    • fish mousse:
      280 g skinless sea bass

    • 1 tsp fish sauce

    • ½ tsp palm sugar

    • 250 g coconut cream

    • 1 egg

    • 60 g red curry paste

    • 6 kaffir lime leaves, finely sliced

    • 4 betel leaves

    • Topping: 

      100 g coconut cream

    • ½ tsp rice flour

    • red chilli, sliced for garnish

    • kaffir lime leaves, thinly sliced for garnish

    Nutrition
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