ห่อหมก (Hor Mok)

Steamed fish curry mousse wrapped in banana leaves, a traditional Thai delicacy.

Ingredients

• 400 g white fish fillet
• 3 tbsp red curry paste
• 1 cup coconut milk
• 2 tbsp cornflour
• 5 leaves kaffir lime leaves
• 1 large egg

Method

1. Cut fish into small pieces and season well.
2. Mix curry paste with coconut milk and egg, adjust seasoning.
3. Add fish pieces and cornflour, stir well.
4. Spoon mixture into banana leaf cups, top with lime leaves.
5. Steam for 25-30 minutes until the mousse is set.

Chef's tips

• Use fresh fish for the best texture and flavor.
• Ensure the banana leaves are properly cleaned and prepared.