Destination
Koh Samui
The story
Hor mok is one of Thailand's most classical steamed dishes and one of the country's most-photographed appetisers: fresh white fish (usually catfish, cod or a firm white fish) is chopped fine and folded with a mixture of Thai red curry paste, coconut cream, egg, fish sauce, palm sugar and kaffir lime leaves into a thick mousse-custard. The mixture is spooned into small banana-leaf cups (about 6cm across) and steamed for 15 minutes until set into a soft, moussy fish curry. Topped just before serving with a thick coconut cream and shredded kaffir lime leaves. Sold at every Bangkok classical Thai restaurant and every temple-fair food counter; the classical Bangkok street version is served in small banana-leaf boats you eat from with a spoon.
Method
Chop the fish and prawns very fine with a heavy knife.
In a large bowl, combine chopped fish and prawns with red curry paste, eggs, coconut cream, fish sauce, palm sugar and rice flour. Mix vigorously for 3 to 4 minutes with a wooden spoon — the mixture should be smooth, thick and slightly sticky.
Fold in the chiffonaded kaffir lime leaves and Thai basil.
Line each ramekin (or banana leaf cup) with a leaf of Chinese cabbage (as a base). Spoon 3 tbsp of the fish mousse on top.
Steam in a bamboo or metal steamer over vigorous heat for 15 to 20 minutes until firm to the touch and just set.
In a small pan, warm the 100ml coconut cream with the rice flour and salt. Cook 60 seconds until thickened slightly.
Once hor mok is steamed, spoon a thick tbsp of the coconut cream topping over each. Scatter with extra kaffir lime chiffonade, red chili slices and coriander.
Serve warm with jasmine rice and lime wedges.
Tips
- Chop fish very fine. This gives the classical mousse texture. A food processor is fine for a rougher texture but a knife is more classical.
- Rice flour thickens. Do not skip — the mousse won't set properly without it.
- Kaffir lime chiffonade is essential. Very thin ribbons of the leaves are the flavour marker.
- Do not oversteam. Fifteen minutes is enough. Overcooked hor mok is rubbery.
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