Hor Mok Pla Chon (Steamed Curried Fish) Ingredients: Red curry paste ingredients: 10 dries chillies, 1 tsp.
of table salt, 1 tsp.
of shreded galangal, 1 tbsp.
of chopped lemon grass, 1 tsp.
of kiffir lime rind, 1 tbsp.
of chopped coriander root, 1 tsp.
of pepper corn, 2 tbsp.
of chopped shallot, 3 tbsp.
of chopped garlic, 2 tbsp.
of chopped fingerroot, and 1 tsp.
of shrimp paste.
and for the MixtureIngredients: 1.
1/2 cups of coconut milk, 1 kg.
of thin sliced fish (snakehead fish), 1 egg, 1/4 cup of red curry paste, 1 cup sweet basil leaves, 1 tbsp.
of shredded spur chilies, 1 tbsp.
of shredded kaffir lime leaves, and 2 tbsp.
of fish sauce.
And for the coconut milk sauce: 1/2 cup of coconut milk, and 2 tbsp.
rice flour or tapioca flour.
Mix them together and boil it until it becomes like this.
Preparation: Put the sliced fish in a bowl with the coconut milk, gently, add a little bit at a time.
Stir it until the fish meats become thick, then slowly add a little more coconut milk.
While you stir it, you will see that the fish meats become thicker and thicker.
Then put the red curry paste and mix it together.
Add a little bit more of coconut milk and put the egg in.
This will make it tasty.
Also, the dish (Hor Mok) will be more set.
When the mixture is sticky and thick enough, add the fish sauce.
If you like it sweeter, you can add more sugar.
To wrap the Hor Mok, we will use the banana leaf folding into a tall shape There are many ways to do it, but here, we will cut it into circular shapes, like this.
with a small one in the middle Place the sweet basil leaves on the small one, put the fish meat on top of it, put the coconut milk sauce, and sprinkle with kaffir lime leaves and red spur chilies.
(Here we use a stripe of banana, called "Tiew" to wrap it across.
) After finish wrapping, put it in the steamer, also don't put each one too close.
Steam it for 15-20 minutes, then turn the heat off.
Take the Hor Mok out for serving.
We may serve it as it is, without unwrapping it or open up the banana leaf, So, here's the Hor Mok, and it's ready to be serve.