The first time I tried ‘hor mok’, it was in Cambodia where they called it ‘amok’. A few weeks ago, I took a friend to a fusion Asian restaurant/bar in Melbourne called Cookie and this was on the menu. She had never tried it before but loved it when I ordered it. So when I told her that I was thinking of making it today (to use up the leftover coconut milk from the grilled pork yesterday), she offered to help make it and she was really great! It was so yummy and I would definitely be making this again.
Prep time 30 mins
Cook time 35 mins
300g snapper fish fillets, sliced thinly
2 tbsp red curry paste
1 tsp fish sauce
2 tsp sugar
330ml coconut milk
1 tbsp rice flour
1 coriander sprig, leaves only
2 red Thai chilies, sliced (warning: these are hot!)
2 kaffir lime leaves, deveined and cut into strips
2 banana leaves (or if you can’t find it, substitute with cabbage leaves)
Note: you also need 4 ramekins
Mix together the red curry paste, eggs, fish sauce, sugar, and 250ml of the coconut milk into a bowl. Then add the fish slices to the mixture.
Line the ramekins with banana leaves and fill it with the fish mixture you just made above.
Steam the ramekins for 30 minutes. If you’re steaming in a bamboo basket, you may want to keep the bamboo basket lid off or else it can get a bit too wet as excessive moisture could get trapped.
Meanwhile, make the coconut cream by mixing the rice flour and the remaining coconut milk in a microwaveable bowl. Then microwave this mixture for 30-60 seconds until it thickens into a cream and set aside.
After the ramekins have steamed for 30 minutes, top each one with the coconut cream, kaffir lime leaves, chillies, and coriander leaves and steam for a further 3-4 minutes.
Serve with rice and some Asian greens (not included in calorie count).