Photograph of the finished Hor mok pla

Thailand · Chả cá hấp lá chuối

Hor mok pla

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 600 g
  • Photograph of Red curry sauce Red curry sauce 60 g
  • Photograph of Coconut milk Coconut milk 400 ml
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Thai lime leaves Thai lime leaves 8 leaves
  • Photograph of Thai basil Thai basil 20 g
  • Photograph of Mustard greens Mustard greens 120 g
  • Photograph of Fish sauce Fish sauce 32 ml
  • Photograph of Rice flour Rice flour 32 g
  • Photograph of Banana leaves Banana leaves 8 leaves

Method

  1. 1 Fillet the sea bass, slice it thinly, and then mix it with red curry sauce until the fish meat becomes firm.
  2. 2 Beat the eggs with 80 ml of coconut milk, fish sauce, and rice flour, gradually mixing it into the fish and kneading in one direction for 10 minutes until the mixture is fluffy and smooth.
  3. 3 Fold a banana leaf into a small cup, then line the bottom with mustard greens and Thai basil.
  4. 4 Spoon the fish mixture into individual bowls and steam over medium heat for 25 minutes, or until the surface of the patties is firm.
  5. 5 Pour the remaining coconut milk over the top, sprinkle with finely chopped Thai lime leaves, and steam for another 3 minutes before serving hot.

With an appliance

  • Pressure cooker 48 min

    Replace steps 4–5: steam the cups under low pressure for 12 minutes, quickly release the pressure, drizzle with coconut milk, and steam without pressure for another 2 minutes; steps 1–3 remain unchanged.

Start cooking