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Ho Mok Pla (Steamed Fish Curry)

Recipe by Peter Evans from FISH

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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.

Serves 4

Ingredients

200 g Fish Fillets any white fleshed fillet
½ cup Coconut milk
2 Eggs
2 tablespoons red curry paste
10 leaves Thai basil leaves or coriander
1 tablespoon finely sliced Kaffir Lime leaves
1 Chilli
of 1 Lime
8 Bananas leaf circles about 15cm in diametre

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Method

Finely dice the fish and place into a chilled bowl.
Mix the egg, coconut milk, curry paste, chilli, lime juice and kaffir lime leaf.
Mix the egg mix through the fish puree.
Lay the banana leaf shiny side down and place a few tablespoons of the fish mix in the middle, top with a leaf or two of the thai basil. Lay another banana leaf on top (shiny side up) and seal the outside with staples or bamboo skewers.
Steam the parcels for about 5 minutes or until cooked.
Cut open the parcels and serve.
Alternatively you can place the mixture into 4 shot glasses instead of the banana leave parcels.