Popular Thai steamed recipe called "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favourites. It is quite simple to prepare and takes very little cooking time.
INGREDIENTS:
- 300 g. snapper fillet
- 2 Tbsp red curry paste
- 1 can coconut milk
- 1 egg
- 1 tsp thin soy sauce (or fish sauce)
- 2 tsp sugar
- 5 Chinese cabbage leaves
- 1 Tbsp rice flour
- 1 sprig cilantro
- 2 fresh chilies
- 3-4 kaffir lime leaves
- Cut fish fillet into thin slices, pat dry and set aside.
- Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix.
- Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.
- Add egg, season with thin soy sauce (or fish sauce) and sugar, then stir well.
- Pour water in a pot, bring to boil on medium-high heat, meanwhile cut Chinese cabbage into small pieces, add into boiled water and let it boil for 2 minutes.
- Pour out hot water and rinse in cold water.
- Squeeze cabbage to bring water out, place them at the bottom of each custard cup, fill the cup with spice mixture and steam for 30 minutes.
- Add rice flour into coconut cream, mix well, put in microwave for 1 minute, stir again and set aside for topping.
- Wash cilantro, kaffir lime leaves and fresh chillies, pat dry, pick only cilantro leaves, tear kaffir lime leaves in halves, and remove central stems, finely slice and slice chillies.
- After 30 minutes or the mixture is cooked, top each one with some of coconut cream, some cilantro leaves, sliced kaffir lime leaves, and sliced chilies.
- Continue to steam for two minutes, and then remove from the steamer.
- Place steamed curried fish on a plate and serve immediately.
