Thai
Hor Mok Pla
A Thai steamed fish curry custard, fragrant with coconut cream, red curry paste, and finely shredded makrut lime leaves. It is traditionally steamed in banana leaf cups over herbs or leafy greens until softly set.
Watch it madeMunchies · 8:28
Ingredients
- Firm white fish fillet, such as snakehead, sea bass, or barramundi, thinly sliced250g
- Thick coconut cream3/4 cup, divided
- Thai red curry paste, preferably with krachai2 tbsp
- Egg1 large
- Fish sauce1 tbsp
- Palm sugar, finely shaved1 tsp
- Makrut lime leaves, finely shredded3 leaves, divided
- Thai basil leaves1/2 cup
- Chinese cabbage or bai yor leaves, blanched and squeezed dry1 cup
- Rice flour1 tsp
- Water1 tbsp
- Red spur chili, thinly sliced1
- Banana leaf cups2
Method
- Prepare a steamer and bring the water to a steady boil.
- Line each banana leaf cup with the blanched cabbage or bai yor leaves and Thai basil leaves.
- In a bowl, mix the red curry paste with 1/2 cup coconut cream until smooth and deeply orange.
- Add the egg, fish sauce, palm sugar, and most of the shredded makrut lime leaves, then stir until fully combined.
- Add the sliced fish and stir firmly in one direction for 3 to 5 minutes until the mixture thickens slightly and clings to the fish.
- Divide the fish curry mixture between the prepared banana leaf cups.
- Steam over medium-high heat for 12 to 15 minutes, until the custard is just set and the fish is cooked through.
- Meanwhile, mix the rice flour with the water, then stir it into the remaining 1/4 cup coconut cream.
- Warm the thickened coconut cream gently in a small pan until glossy and lightly thick, without boiling hard.
- Spoon the thick coconut cream over each steamed hor mok.
- Garnish with sliced red chili and the remaining shredded makrut lime leaves.
- Steam for 1 more minute, then serve hot with jasmine rice.
Common questions
What can I substitute for snakehead fish in Hor Mok Pla if I can’t find it?
Use any firm white fish that stays intact when steamed: sea bass, barramundi, cod, haddock, or pollock. Avoid delicate fish like tilapia, which can turn mushy and break apart in the curry custard.
How do I know when Hor Mok Pla is fully steamed?
It should be just set like a soft savory custard: the center no longer looks wet, and the fish flakes easily but still feels tender. Steam about 12 to 15 minutes, depending on cup size and heat.
What are the most common mistakes when making Hor Mok Pla?
Overmixing the fish into a paste, using too much curry paste, or oversteaming are the main ones. Also, don’t boil the coconut topping hard or it can split instead of staying glossy and smooth.
Can I make Hor Mok Pla ahead of time and store leftovers?
Yes. Steam it, cool it quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently by steaming until hot through. The texture is best fresh, since the custard firms up after chilling.
What should I serve with Hor Mok Pla?
Serve it with jasmine rice, cucumber slices, and extra Thai basil or shredded makrut lime leaf on top. A simple fresh chili garnish works well, and the dish pairs nicely with a clear soup or stir-fried greens.