steamed fish curry...

or Hor Mok in Thai...

Most people use red curry paste, but green curry paste is also good for this recipe.
4 servings
- 1/2 lb. salmon, cut into big chunks
- 1/2 cup basil leaves
- 2 tbs. green curry paste
- 1/2 ts. palm sugar
- 1 egg
- 1/4 cup coconut milk
- 1 tbs. fish sauce
- 1 tbs. corn starch
- 2 kaffir lime leaves, thinly sliced
- 2 bird's eye chilies, thinly sliced
1. Mix all ingredients together in a bowl, except salmon and basil.
2. Line the ramekins with basil leaves, place salmon over.
3. Pour the curry mixture over the salmon.
4. Steam over medium high heat for 15-20 minutes or until the salmon is cooked.
5. Garnish with some coconut milk and kaffir lime leaves.
6. Serve with rice.


Vanillaorchid said...

อุ้มไม่เคยทำแบบใช้พริกแกงเขียวหวานเลยค่ะพี่ทิพย์ ไว้อุ้มต้องลองบ้างแล้วค่ะ เห็นแล้วหิวเลยค่ะ

Rasa Malaysia said...

I love hor mok in coconut shell. It's so great. I have gotta do it soon!

House said...

This is one of my all time favorite dish and curry paste. Why would I never think of that??? I just made it a few month ago after having really bad craving.

Thip said...

Beej...If could find the coconut leaf, I'd bake it with that. ;)

อุ้ม...ลองดูซิ อร่อยไปอีกแบบ

I love Hor Mok, House.


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