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Hor Mok Pla, known as steamed fish custard, this dish is a beautiful blend of fish, coconut milk, and aromatic herbs, all brought together in a unique, soufflé like texture.
With its intricate layering of flavours and creamy, yet light consistency, Hor Mok Pla is a reflection of Thailand‘s love for harmonious combinations that tantalize the palate without overwhelming it.
What Is Hor Mok Pla?
Hor Mok Pla is a traditional Thai dish where fresh fish is combined with red curry paste, coconut milk, and eggs to create a smooth, custard like texture.
The mixture is then steamed in banana leaves, which impart a subtle earthy aroma to the dish, enhancing the overall experience.
The name “Hor Mok” refers to the method of steaming and “Pla” means fish, making it clear that this dish is all about the delicate preparation of seafood.
The fish custard is often topped with kaffir lime leaves and a dollop of coconut cream, adding a layer of richness to the subtle spiciness of the curry. It’s typically served in individual portions, often presented in the banana leaf cups, which makes for a visually striking and flavourful experience.
The combination of aromatic herbs, tender fish, and rich coconut milk gives Hor Mok Pla its signature taste, light and creamy with just the right amount of spice and freshness.
Ingredients and Taste
The key ingredients in Hor Mok Pla are carefully selected to balance richness with freshness. Fresh fish, such as tilapia or catfish, is the star of the dish, providing a mild, delicate base that absorbs the flavours of the curry paste and coconut milk.
Red curry paste, made from chilies, lemongrass, galangal, and other herbs, gives the dish its warm, mildly spicy flavour. Eggs are whisked into the mixture, giving the custard its creamy consistency.
Coconut milk is essential to Hor Mok Pla, adding a velvety richness that balances the heat from the curry paste. Kaffir lime leaves and Thai basil are added as aromatic garnishes, lending a fresh, citrusy brightness that cuts through the creaminess of the custard.
When steamed in banana leaves, the dish takes on an added earthy fragrance, further enhancing its depth. The taste of Hor Mok Pla is a careful dance between creamy, spicy, and fresh, with each bite offering a different layer of flavour.
A Taste of History
Hor Mok Pla has roots in Thailand’s royal kitchens, where refined cooking techniques and beautiful presentations were paramount. It represents a traditional method of preparing fish that has been passed down through generations, where the art of steaming is used to preserve the delicate flavours of the ingredients.
Steaming in banana leaves is a practice that dates back centuries, as it allows the dish to cook evenly while adding a subtle, natural aroma to the food.
Historically, Hor Mok Pla was often prepared during special occasions and festive gatherings, as the process of wrapping and steaming the custard required patience and attention to detail.
Today, it’s enjoyed in homes and restaurants across Thailand, a reminder of the country’s culinary traditions that celebrate fresh ingredients and bold, harmonious flavours.
Thai Hor Mok Pla (Steamed Fish Custard) Recipe
Serves: 4 people
Ingredients:
- 400g white fish fillets (e.g., snapper or cod), finely chopped
- 200ml coconut milk
- 2 tablespoons red curry paste
- 2 eggs
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar (or brown sugar)
- 4 kaffir lime leaves, thinly sliced
- 1 cup Thai basil leaves
- 1 red chili, thinly sliced (for garnish)
- Banana leaves or ramekins (for steaming)
- Fresh cilantro (for garnish)
Directions
Begin by preparing your steaming setup. If using banana leaves, cut them into squares (about 20 cm x 20 cm) and fold them into small bowls to hold the fish mixture. Alternatively, use small ramekins. Ensure the steaming water is ready to go, bringing it to a gentle simmer.
In a large bowl, mix the red curry paste and coconut milk until smooth. Make sure the curry paste is well incorporated into the coconut milk to create a rich base for your fish custard.
Add the finely chopped fish fillets to the curry mixture. Stir gently to coat the fish evenly with the curry-coconut mixture, ensuring the fish pieces remain intact for texture.
In a separate bowl, whisk the eggs, fish sauce, and palm sugar together until well combined. Gradually fold this egg mixture into the fish and curry mixture, ensuring an even consistency.
Add the thinly sliced kaffir lime leaves and Thai basil leaves into the mixture. These will add an aromatic and fresh element to the dish. Stir gently to avoid breaking up the fish.
Spoon the fish mixture into your banana leaf bowls or ramekins, filling them about three-quarters full. Ensure the mixture is evenly distributed to allow for proper steaming.
Place the filled banana leaf bowls or ramekins into your steamer. Steam the fish custard over medium heat for 20-25 minutes, or until the custard is set and the fish is cooked through. Avoid opening the lid during steaming to maintain a consistent temperature.
Once the custard is fully cooked, remove the bowls from the steamer. Garnish with thinly sliced red chili and fresh cilantro. Serve immediately, pairing with jasmine rice or as a standalone dish.
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