Ho mok pla
- 200g fillet, skin and bones removed
- 2 eggs
- 3 tbsp coconut milk
- 1 tbsp fish sauce
- 1 tbsp grated palm sugar, melted
- 1-2 tsp red curry paste
- 1 tbsp finely sliced kaffir lime leaf
- 1 chilli, finely chopped
- Juice of one lime
- 8 banana leaf crosses, cut from 25cm squares
- 10 Thai basil or coriander leaves
A tantalising steamed fish curry parcel; perfectly served in banana leaves as a starter
Method
Finely dice the fish and place in a chilled bowl. Mix together the eggs, coconut milk, fish sauce, palm sugar, curry paste, kaffir lime leaf, chilli and lime juice and then stir through the diced fish.
Lay a banana leaf cross on your bench top, shiny side down, and fold three arms of the cross together to make a pouch. Spoon the fish mixture into the pouches, with a few leaves of Thai basil. Fold the last arm over to make a parcel and secure with short bamboo skewers.
Put the parcels in a steamer over simmering water and steam for about five minutes or until the fish is cooked through (open a parcel to check - it should look like a just-set custard). Cut open the parcels and serve with lime wedges and crispy shallots.
Serves 4 as a starter
