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Ho Mok Pla (Steamed Fish Curry)

I first tried these little snacks in Thailand many years ago, and to this day I can still recall my first mouthful! It is also one of the reasons I love Thai cooking. The Thai’s have an amazing grasp on the balance of flavours and what your taste buds desire. The hot, sweet, salty and sour tastes they produce in most dishes is what drives me as cook to keep visiting this beautiful country.


Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Ho Mok Pla (Steamed Fish Curry).


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Posted by MPaulaReport
The ingredient list does not include the sweetener (palm sugar?). Is it optional? I'm trying to figure out what I could use in place of bamboo leaves. Perhaps a silicone muffin cup.
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