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Hor Mok Pla - a Thai fish mousse/custard, steamed in a banana leaf bowl

post #1 of 10
Thread Starter 

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post #2 of 10

Nice!

 

Tell us more about how you do it. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 10
Thread Starter 

This is one of the places that was the inspiration

http://shesimmers.com/2010/11/hor-mok-thai-curried-fish-custard-and.html

 

To summarize:

 

Make the bowls using banana leaves and toothpicks

Place half a handful of roughly chopped Thai basil leaves at the bottom.  Can also use finely chopped cabbage.

Fill to about a third with bite-size pieces of raw fish.  I used salmon and cod fillets.

To make the mousse - process about a pound of fish fillet (I used cod), 2 eggs, 4 tbs of red curry paste, six kaffir lime leaves, 4 tbs of fish sauce and 1 tbs of palm sugar (I used light brown sugar).  When it becomes a smooth paste, add about 3 cups of coconut milk gradually with the motor still running.  Taste (yeah - I taste the raw fish and egg mousse - I'm pretty brave that way!) and adjust fish sauce or sugar.  Fill the bowls with the mousse.

For the white topping - mix about a cup of coconut cream with a tsp of rice flour and cook gently till it starts to thicken.  Add a tbs-full to top each bowl.

Garnish with finely juliened lime leave and red Thai chillies.

Steam till cooked.  I used a roaster with water and steamed for about 25 minutes.  Loosely cover with banana leaf to prevent condensing moisture from falling into the bowls.

ENJOY!

post #4 of 10

That's one of the regrets I have about living in the northeast, is not having accessibility to banana leaves. Where do you live?

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #5 of 10
Quote:
Originally Posted by Pollopicu View Post
 

That's one of the regrets I have about living in the northeast, is not having accessibility to banana leaves. Where do you live?


I've found them in the freezer case at the local Asian market... once thawed out they worked just fine.   

 

Just make sure they are not freezer burnt.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 10

Mexican supermarkets also carry banana leaves. I'm just not sure how many Mexican supermarket you can find in the North East... probably not as many as down here in SoCal. 

post #7 of 10
Nice AZ,
I made some during a cooking course in Thailand. Haven't made them since, and that while I have an abundance of banana leaves :-)
@phatch: you can use a ramekin as well. Maybe greaseproof paper would work?

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Life is too short to drink bad wine
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post #8 of 10
Thread Starter 

Phoenix.  I can find frozen banana leaves in the Asian grocery store.  Also seen some in the really-hardcore Mexican grocery stores.

post #9 of 10

Banana leaves are just another way to do it en papillote, anyway. So paper would work as well, I guess. Less decorative, though.

post #10 of 10
Thread Starter 

Mass production of hor mok.....

 

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