Destination
Phuket
The story
Hor mok maphrao on is the show-stopping variation of classical hor mok — the fish-curry-mousse is steamed inside a whole young coconut, using the coconut shell as both the cooking vessel and the serving bowl. The young coconut's flesh (thin white ribbons) is folded into the fish mousse mixture, and the whole coconut is capped with a small piece of banana leaf and steamed for 25 minutes. The result is one of Thailand's most theatrical presentations — a whole coconut with a hot fish curry mousse inside, served with a spoon so eaters can scoop up the mousse and the coconut flesh together. Sold at fine-dining Thai restaurants (Nahm, Bo.Lan) and at classical Thai celebration menus.
Method
Using a heavy cleaver or coconut opener, cut a lid off the top of each young coconut. Reserve the coconut water in a separate jug. Scrape out the young coconut flesh with a spoon and shred it into strips. Reserve.
In a large bowl, combine chopped fish, prawns, red curry paste, eggs, coconut cream, fish sauce, palm sugar and rice flour. Mix vigorously 3 minutes.
Fold in the shredded young coconut flesh, chiffonaded kaffir lime leaves and Thai basil.
Spoon the mousse into the empty coconut shells, filling to about 2cm below the top. Add a splash of the reserved coconut water to each.
Cover each coconut with its own lid or a piece of banana leaf. Steam in a large steamer over vigorous heat for 25 to 30 minutes until the mousse is set.
Warm coconut cream and rice flour in a small pan 60 seconds until thickened.
Spoon coconut cream topping into each coconut. Scatter with kaffir lime chiffonade, red chili and coriander. Serve warm with jasmine rice and long spoons. Diners scoop mousse and coconut flesh together.
If you can't source young coconuts, use ceramic ramekins as with plain hor mok. Add 2 tbsp of shredded young coconut flesh (from a jar or the frozen-in-syrup Thai variety) to each ramekin.
Tips
- Young coconut, not mature. Green-husked with soft flesh. Any Asian grocer stocks them.
- Reserve the coconut water. Adds moisture to the mousse and imparts a specific fresh coconut aroma.
- Do not overfill. Leave 2cm of space at the top for the mousse to expand as it cooks.
- Steam longer. 25 to 30 minutes — the coconut shell insulates and the mousse takes longer to set than in a ramekin.
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