Ho Mok Pla ห่อหมกปลา Steamed Curried Custard With Fish

You might have seen or eaten this delicious dish served in little pouches made from banana leaves. Yes it is rather easy to replicate ho mok at home especially if you cheat a little. Since I didn't have banana leaves on hand, I decided to steam them in individual rice bowls instead.

Ho mok is often referred to as Thai otak-otak in Malaysia as it does share a lot of similarities with the popular Malaysian snack (northern states version, it is sold as li yu bao 鯉魚包 in Penang ). Use a selection of seafood for an equally delicious ho mok talay.

P.S I will do another post preparing it the proper way soon - with banana leaves pouches and homemade curry paste.

serves 3 to 4 as part of a Thai meal
you'll need;
600 g of white fleshed fish, cubed
3 kaffir lime leaves, finely shredded
3 bird chillies, julienne
6 tbs of coconut cream, whipped
6 pakchoy or Chinese cabbage leaves, tender parts only
1/2 cup of Thai basil

for the curried custard;
4 eggs
10 tbs of homemade or shop bough red curry paste
12 tbs of coconut milk
4 tbs of fish sauce
6 kaffir lime leaves, chopped
3 tbs of palm sugar
4 tbs of corn flour

Place all custard ingredients in a food processor and blend til well combined.

Line bowls or ramekins with pakchoy leaves then add in Thai basil and fish pieces. You can of course use a large bowl for this.

Pour the custard mixture over. Use a spoon to make sure fish pieces are well coated with the mixture.

Steam for 30 minute on very gentle heat (you will end up with tough custard and fish with rapid boil)

Spoon 2 tbs of whipped coconut cream and scatter some julienne kaffir lime leaves and chillies over.

Serve immediately as part of a Thai meal.

Tender juicy fish coated with fragrant soft curried custard. Aroy mak!