Craving a vibrant and flavorful Thai dish that's surprisingly easy to make? Look no further than Hor Mok, or Steamed Fish Curry Cups – a culinary delight that showcases the exquisite balance of Thai spices and fresh ingredients. These individual portions of creamy coconut milk curry brimming with tender fish, fragrant herbs, and a hint of chili are a feast for the senses. Perfect for a weeknight dinner or a special occasion, Hor Mok offers a unique and unforgettable taste experience. The vibrant colors and aromatic steam alone will transport you to a bustling Thai street food market.
This recipe simplifies the traditional Hor Mok preparation, making it accessible to home cooks of all levels. We'll guide you through each step, from preparing the aromatic curry paste to steaming these delightful cups to perfection. Ready to embark on this culinary adventure? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Steamer
- Hand whisk
- Cups (palm leaf cups recommended)
- Pot
Ingredients
- Coconut milk: 100ml (for topping), 500ml (for curry)
- Rice flour: 1 tsp
- Shredded organic fish (or other fish/pork): 500g
- Red curry paste: 2 tbsp
- Egg: 1
- Sugar: 1 tbsp
- Fish sauce: 1.5 tbsp
- Salt: ½ tsp
- Boiled cabbage leaves: null
- Kaffir lime leaves (sliced): null
- Red chili (sliced): null
Step-by-Step Instructions
Step 1. Prepare the Fish Curry and Coconut Topping
- Combine 100ml coconut milk and 1 tsp rice flour. Boil until thickened over low heat. Add salt.
- Mix 500g shredded fish, 2 tbsp red curry paste, 1 egg, 1 tbsp sugar, and 1.5 tbsp fish sauce. Gradually add 500ml coconut milk and whisk until smooth.
Step 2. Assemble and Steam the Curry Cups
- Steam the cups for 5 minutes to prevent sticking.
- Add the fish curry mixture to the preheated cups.
- Add boiled cabbage leaves as desired.
- Cover the cups and steam over low heat for 10 minutes.
Step 3. Finish and Garnish
- Turn off heat. Pour the prepared coconut milk topping over the steamed curry. Garnish with sliced kaffir lime leaves and red chili.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use low heat to simmer the coconut milk topping to prevent burning.
- Various types of fish or even pork can be substituted for the organic fish.
- Palm leaf cups are recommended for authentic flavor and presentation.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish?
Yes! Firm, white fish like cod, snapper, or sea bass work well. Avoid overly flaky fish that might fall apart during steaming.
2. What if I don't have all the listed ingredients for the curry paste?
You can substitute or omit some ingredients, but the flavor will be slightly altered. Prioritize the lemongrass, galangal, and chilies for the best authentic taste.
3. How do I know when the Hor Mok is cooked?
The fish should be cooked through and opaque, and the sauce thickened. The steaming time depends on the size of your cups and the fish; about 20-25 minutes is usually sufficient. You can test with a fork to check for doneness.
Enjoy your delicious and aromatic homemade Hor Mok! This recipe is a fantastic way to experience the vibrant flavors of Thailand, and the individual portions make it perfect for sharing or enjoying a quiet meal. We hope you savor every bite of this easy-to-make, yet impressive, Thai dish.