Hor Mok Pla
ห่อหมกปลา
Hor Mok Pla
Steamed fish curry custard with coconut milk, red curry paste and aromatic herbs.
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About this dish
Steamed fish curry custard with coconut milk, red curry paste and aromatic herbs.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Flavour: fresh lime zest
Allergy: lime zest
Dietary: lime zest
Ingredients
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500 g firm white fishthinly sliced
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400 ml coconut milkdivided
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3 tbsp red curry paste
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2 eggs
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2 tbsp fish sauce
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1 tbsp palm sugar
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150 g White Cabbagefor lining
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5 makrut lime leavesfinely shredded
Prepare and measure all ingredients before cooking. Thai dishes often come together quickly once the heat is on.
Method
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1
Make the curry base
Whisk curry paste with coconut milk, eggs, fish sauce and sugar until smooth.
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2
Fold in fish
Add fish and half the lime leaves, mixing gently until evenly coated.
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3
Fill cups
Line cups with basil or cabbage and divide in the fish mixture.
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4
Steam
Steam until set and cooked through, then top with coconut cream and remaining lime leaf.
What it tastes like
Creamy, aromatic and gently spicy with a soft custard texture and fragrant citrus notes.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or cooking delicate herbs for too long. Taste and adjust before serving.
Serving the dish
Serve at the temperature suggested, with steamed jasmine rice, noodles or the traditional accompaniment where appropriate.
Use the fresh herbs, lime, chilli or crisp aromatics listed in the recipe just before serving.
Community cooking notes
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Hor Mok Pla
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