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Authentic Thai Steamed Fish Custard – Hor Mok Recipe

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Ingredients

Adjust Servings:

	1 1/2 1 1/2 lbs grouper (boneless and skinless) or 1 1/2 lbs red snapper fillets, finely chopped (boneless and skinless)
	2 cups coconut milk
	1/3 cup red curry paste
	1 tablespoon fish sauce
	2 1/2 teaspoons palm sugar, finely chopped or 2 1/2 teaspoons packed dark brown sugar
	2 eggs
	13 kaffir lime leaves, very thinly shredded
	kosher salt, to taste
	1/4 cup basil leaves, chiffonade cut
	1 1/2 teaspoons cornstarch
	1 red thai chile, stemmed and very thinly sliced crosswise

Nutritional information

362.9

Calories

129 g

Calories From Fat

14.4 g

Total Fat

12.1 g

Saturated Fat

88.2 mg

Cholesterol

279.1 mg

Sodium

40.1 g

Carbs

0.2 g

Dietary Fiber

38.3 g

Sugars

18.4 g

Protein

159g

Serving Size

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Authentic Thai Steamed Fish Custard – Hor Mok Recipe

Name: Authentic Thai Steamed Fish Custard – Hor Mok Recipe
Prep time: 20 min
Cook time: 31 min
Total time: 51 min
Yield: 8
Cuisine: American
Ingredients: : 1 1/2; : 2; : 1/3; : 1; : 2 1/2; : 2; : 13; : 1/4; : 1 1/2; : 1

Features:

Cuisine:

American

This recipe is from a stall in one of the street markets in Bangkok, Thailand.

51 min
Serves 8
Easy

Ingredients

1 1/2
2
1/3
1
2 1/2
2
13
1/4
1 1/2
1

Directions

Tho Ruung Hor Mok (Steamed Thai Fish Custard), This recipe is from a stall in one of the street markets in Bangkok, Thailand , This recipe is from a stall in one of the street markets in Bangkok, Thailand

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Steps

1 Done	Heat Oven to 350 Degrees F.
2 Done	Process Fish, 1 Cup Coconut Milk, Curry Paste, Fish Sauce, 2 Teaspoons Sugar, and Eggs in a Food Processor Until Very Smooth, 12 Minutes. Stir in 12 Shredded Lime Leaves, Season With Salt.
3 Done	Divide Half the Fish Custard Between Ramekins, Top Each With Basil Leaves, and Cover With Remaining Custard.
4 Done	Place Ramekins in a 9? 13? Baking Pan; Pour Boiling Water Into Pan So That It Comes Halfway Up Sides of Ramekins.
5 Done	Bake Until Custards Set and Begin to Pull Away from Sides of Ramekins, About 16 Minutes.
6 Done	Meanwhile, Heat Remaining Coconut Milk and Sugar With Cornstarch in a 1-Qt Saucepan Over Medium-High Heat; Cook, Stirring, Until Thickened, About 2 Minutes.
7 Done	Remove Pan from Oven and Remove Ramekins from Water; Top Each With Some of the Thickened Coconut Milk, and Sprinkle With Remaining Shredded Lime Leaf and Chiles.