Thai Ho Mok Pla aka Steamed Curry Fish Custard

Thai food is diverse in appearance, aroma, colour and taste. Thai food is know for its enthusiastic use of fresh herbs and spices. Common flavors in Thai food come from garlic, galangal ( blue ginger ), coriander,/ cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce and chilies.

Traditionally  fish and shellfish play an important role in the diet of Thai people.
Anna Leonowens of The King and I ( 1870) observed in her book The English Governess At The Siamese Court.
"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its platoo, a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."

Ho Mok Pla is a Thai dish consisting of  fish, herbs and curry spices that is traditionally served in banana leaf.

Ho Mok Pla aka Curry Fish Custard in banana leafs.

Ingredients ( Make 8 pieces )
300gm red snapper or Spanish mackerel
1 tsp salt
1 tsp rum/ Chinese wine
1/4 tsp pepper
1.5 tsp tapioca flour
2 tsp light soya sauce

1/  Cut the fish fillet to 1/4 in width x 1 inch length.
2/  Marinated the fish with salt, rum, pepper, tapioca flour, soya sauce for 1 hour. Keep chill in the fridge.
3// RESERVED  2 TBSP FILLET FILLET FOR THE CURRY CUSTARD.

Mean while prepare the banana leaf bowl for the Ho Mok Pla. If you can't get banana leaf, you can used ramekins cups.

1/ Cut 4 inch x 4 inch square banana leaf. Boil a pot of water and soak the banana leaf for 10 mins to soften it.  Wash the banana leaf and wipe dry.

2/  Fold 1/4 inch on one side of the leaf and secure with toothpick.

2/ Fold 1/4 inch and secure with toothpick on the other side of the banana leaf.

3/  Repeat as above to form a bowl shape.

It's not difficult to make this banana leaf bowl.

Stack 2 pieces banana leaf bowl together.

Curry Custard Ingredients. ( Make 8  pieces )
3 - 4 tbsp red chilies paste
2 eggs - lightly beaten
2 tbsp fish fillet - chopped finely
3 tbsp thick coconut cream
2 tsp rice flour
1/4 tsp pepper
3 tsp sugar
2 tbsp fish sauce
Salt to taste, approximate 1.5 tsp
2 pieces kaffir lime leaves - slice thinly
Some basil leaves - chopped

This extra red chilies paste can freeze for several months or use for other curry dishes.

Mix all the curry custard ingredients together.

Garnishing ingredients basil leaves, kaffir lime leaves and red chillies

Basil leaves from our garden

Aromatic kaffir lime leaves

Homemade Red Chilies Paste

Ingredients ( Make 3 medium size containers )
100 gm dried chilies
1 inch blue ginger
2 tsp coriander seeds
2 tsp cumin seeds
1 bunch coriander leaves
1 large onions
5 stalks lemon grass
8 to 10 pieces bird eyes chilies
10 cloves garlic
1 thumb size turmeric
6 kaffir lime leaves
2 tsp salt
1 tbsp sugar
1/2 tsp pepper

 

1/ Toast the coriander seeds and cumin seeds in the pan/wok until fragrant.

2/ Cut the dried chilies into 1 inch length. Soak in hot water until soft. Drain and remove the chilies seeds.
3/  Blend the soaked dried chilies and the rest of the ingredients with enough water until very fine.
Blend the ingredients in batch. Do not add too much water.
4/  Keep the chilies paste in air tight container and freeze it.

Homemade red chilies paste

How to assemble Ho Mok Pla

1/  Put 1 tsp chopped basil leaves at base of the banana leaf bowl then top with 1 tbsp fish fillet.

2/  I used the aluminium muffin cup to support the banana leaf bowl. (optional) 

3/  Then pour some curry custard on top the fish fillet.
4/  Prepare the steamer, when water boil steam the Ho Mok Pla for 10 mins.

Topping cream: Mix 1/2 cup thick coconut milk with pinch of salt and 1 tsp rice flour. Mixed well.

5/  After steamed the Ho Mok Pla for 10 mins, scoop 1/2 to 3/4 tbsp of topping cream on top.
6/  Garnish with little bit of slice chilies and kaffir lime leaves.
7/  Steam for another 5 mins.
8/  Remove and serve hot with rice.

You can also garnish the Ho Mok Pla with some fresh basil leave.

This aromatic Ho Mok Pla is a great appetizer.

This authentic Thai appetizer is full of rich flavor and represent all of what we love about Thai food.

Once spoonful of this fragrant curry fish custard and you might start singing
Shall we dance?....... Shall we dance?........ Shall we dance?

After indulge in Ho Mok Pla, if still got room for dessert try this Thai Pandan Coconut Custard.

1 1/2 cup coconut milk
3/4 cup castor sugar
2 eggs
2 tbsp corn flour
1 tbsp tapioca flour
Pinch of salt
5 pandan leaves or 1/2 tsp pandan paste
1 drop green colouring
3 pandan leaves ( for cooking the custard)

1/  Pound the 5 pandan leaves until very fine. Add 1 tbsp water and squeeze out the pandan juice.
2/  Mix the sugar and coconut milk and whisk lightly until sugar dissolve, add the lightly beater eggs.
3/  Add the pandan juice, salt, tapioca flour, corn flour and green colouring. Mix well and sieve the mixture.

4/  Cut the 3 pieces of pandan leaves into 3 in length. Cook the custard in double boiler, after 10 mins it'll be slightly thicken.

5/ Keep stirring to prevent lumpy custard. Don't worry, you won't break your wrist.

6/ After 20 mins, the custard is ready. Serve hot or chill with steamed bread.

If you got nothing better to do, cut the bread with cookies cutters.

Not only the kids love it, I'm sure the grown up enjoy these fancy shaped bread too.

This silky smooth Pandan coconut custard dipping sauce is a common dip for fresh bread and waffles. Best to steam the bread then dip the warm bread in the coconut custard. Great finger food for parties or pot luck.

Have a nice weekend, cheers!
Amelia