Hor Mok Pla

Exploring the Delicious World of Hor Mok Pla: Thai Fish Custard Steamed in Banana Leaves

Hor Mok Pla, or steamed Thai fish custard, is a traditional Thai dish that stands out for its unique texture and rich, aromatic flavors. Unlike the more widely known Thai fish cakes, which are often fried, Hor Mok Pla is gently steamed, resulting in a soft, custard-like consistency that is both creamy and firm. Traditionally, this dish is steamed in banana leaves, giving it a distinct fragrance that complements the flavors of the curry and fish.

If you're looking to explore new and exciting dishes in Thai cuisine, Hor Mok Pla offers a delightful introduction to a lesser-known but highly cherished part of Thailand’s culinary repertoire. Let’s dive into the details of this wonderful dish, how to make it, and why it’s a staple in Thai households and restaurants.

What is Hor Mok Pla?

In Thai cuisine, the word "Hor Mok" refers to the process of steaming food in banana leaves, while "Pla" means fish. This dish involves steaming a fish mixture, typically combined with curry paste and coconut milk, inside the banana leaf. The result is a fragrant, creamy fish custard with a delightful texture that almost melts in your mouth.

Hor Mok Pla is traditionally made using white fish, but variations of the dish can include seafood such as shrimp, crab, or even a combination of different fish types. The recipe shared here combines cod and salmon, both of which have textures that hold up beautifully in the dish. For those unable to find banana leaves, ramekins are an acceptable substitute, although they won’t provide the same fragrance that banana leaves bring.

The Importance of Banana Leaves in Thai Cooking

One of the key elements of this dish is the use of banana leaves. These leaves are an integral part of many Southeast Asian dishes, especially when it comes to steaming or grilling food. In Thailand, banana leaves are used to wrap fish, meat, and rice before cooking, which helps trap moisture and infuse the food with a subtle, earthy aroma.

In Hor Mok Pla, banana leaves serve as more than just a container. As the fish custard steams, the leaves release their natural oils and fragrance into the dish, adding a layer of complexity that cannot be replicated by metal or ceramic containers. When cooking this dish, sourcing fresh banana leaves can enhance the authenticity of the recipe. Stores like Wing Yip in the UK, for example, stock fresh banana leaves, and they can often be found in Asian grocery stores or the frozen section of some supermarkets.

If you can’t find banana leaves, however, don’t worry. You can still achieve a fantastic result by using ramekins. Simply line the ramekin with shredded cabbage and sweet Thai basil leaves, which will add a similar texture and flavor as the banana leaves.

The Rich Flavors of Hor Mok Pla

Hor Mok Pla is a beautiful example of the balanced flavors found in Thai cuisine. The creamy custard-like texture is created by blending fish with ingredients such as red curry paste, coconut milk, and eggs. Each of these ingredients plays a vital role in the final flavor profile:

1. Red Curry Paste: This paste provides the backbone of the dish, delivering bold, spicy flavors that are mellowed by the sweetness of the coconut milk.

2. Coconut Milk: Coconut milk adds richness and creaminess to the dish, turning what could have been a simple fish cake into a luscious custard.

3. Makrut Lime Leaves: These leaves provide a citrusy brightness that cuts through the richness of the dish, making it feel light and refreshing despite its creamy texture.

4. Palm Sugar: A staple in Thai cooking, palm sugar brings a subtle sweetness that balances out the savoury and spicy elements of the curry paste and fish sauce.

How to Make Hor Mok Pla at Home

Now that we’ve covered the basics of Hor Mok Pla, let’s get into how you can prepare this delicious dish at home. The ingredients are simple and easy to find, and the recipe is straightforward, even for beginners.

Ingredients:

• 200g Cod Fillet (roughly chopped)

• 200g Salmon Fillet (cut into bite-size pieces)

• 400ml Coconut Milk (300ml for the custard, 100ml for the topping)

• 35g Mae Jum Red Thai Curry Paste

• 1 Egg

• 25g Sweet Thai Basil

• 150g Chinese Cabbage (shredded)

• 1 tbsp Fish Sauce

• 1 tbsp Palm Sugar

• 6 Makrut Lime Leaves (thinly chopped)

• 1 tbsp Cornstarch

• 1-2 Red Chilies (for garnish)

• Banana Leaves or Ramekins

Preparation:

1. Prepare the Banana Leaves: Clean the banana leaves with a damp cloth, cut them into 5-6 inch circles, and pleat the edges to create small bowls secured with toothpicks. Line each bowl with shredded cabbage and sweet Thai basil.

2. Make the Custard: In a food processor, combine the cod, 300ml of coconut milk, red curry paste, egg, fish sauce, palm sugar, and most of the makrut lime leaves. Blend until the mixture has a custard-like consistency.

3. Add the Salmon: Pour the custard mixture into a bowl and gently fold in the salmon pieces.

4. Steam the Custard: Divide the mixture between the banana leaf bowls or ramekins. Place a piece of salmon on top of each bowl. Steam the bowls in a steamer for about 15 minutes until the custard is firm.

5. Prepare the Coconut Topping: While the custard is steaming, heat the remaining 100ml of coconut milk in a saucepan. Mix a small amount of hot water with cornstarch and stir it into the coconut milk to thicken. Once thickened, remove from the heat.

6. Garnish and Serve: When the custard is ready, spoon a little of the coconut topping over each bowl. Garnish with the remaining makrut lime leaves and sliced red chilies. Serve with jasmine rice for a complete meal.

Why Hor Mok Pla is the Perfect Dish for Any Occasion

Hor Mok Pla is an incredibly versatile dish, suitable for a variety of occasions. Whether you’re hosting a dinner party or preparing a family meal, this dish will impress your guests with its vibrant flavors and elegant presentation. The combination of fish, curry paste, and coconut milk creates a dish that feels light yet indulgent, while the use of banana leaves adds an element of authenticity and traditional charm.

For those new to Thai cooking, Hor Mok Pla offers a chance to explore new textures and flavors. The dish’s mild heat, combined with the creamy coconut custard, makes it a great introduction to the broader world of Thai cuisine. Plus, once you’ve mastered this recipe, you can experiment with different proteins and flavors, such as shrimp, crab, or even tofu, to suit your preferences.

Hor Mok Pla

Course

Authentic Thai Dishes

Cuisine

Thai

Season / Occasion

Entertaining / Dinner Party

Special Occasion

Calories

356.7

A recipe by Jatuporn (Jum) ★★★★★ 5.0· 1gluten-freedairy-freeegg-free

Serves − 3 +

Metric Imperial

Prep

20 min

Cook

25 min

Total

45 min

Difficulty

Medium

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Hor Mok Pla — a silken, fragrant fish custard steamed in banana leaves with Mae Jum's stone-ground red curry paste. Restaurant-quality at home, no shortcuts.

Ingredients

• 200 g Cod
• 100 g Salmon
• 35 g Mae Jum Red Thai Curry Paste
• 400 ml Coconut milk
• 1 egg
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 1 tsp cornstarch
• 25 g Sweet Thai basil
• — Chinese cabbage
• 6 makrut lime leaves
• — Fresh banana leaves
• 2 red chilies

Method

1

Heat up the steamer and prepare your banana leaf cup or ramekin. See Note 1 for banana leaves and Note 2 for ramekins. Make sure the steamer is at a full rolling steam before you add the custard, this is important for even, gentle cooking.

2

Thinly chop makrut lime leaves. Remove the tough center stem first, then roll the leaves tightly before slicing to get fine, even strips that will blend evenly through the custard.

3

Roughly chop up cod fillet and slice salmon fillet into bite-size pieces. Pat both fish dry with kitchen paper before using, excess moisture can cause the custard to split or become watery rather than silky and set.

4

Roughly chop up cod fillet and slice salmon fillet into bite-size pieces. Pat both fish dry with kitchen paper before using, excess moisture can cause the custard to split or become watery rather than silky and set.

5

Pour the custard into a mixing bowl. Set aside 6 even pieces of salmon, these will be placed on top of each bowl before steaming — and add the rest to the mixing bowl and stir well.

6

Divide the mixture equally to the banana bowls or ramekins. Lay a salmon piece on top of each bowl and place gently in the steamer. Steam for about 15 minutes.

7

In the meantime, heat the remaining coconut milk in a saucepan on medium heat. Mix a small amount of hot water with cornstarch before adding it to the coconut milk, stirring constantly until it boils. Take off heat and set aside.

8

When the custard is done, it will be puffed up and will not jiggle much when shaken. Spoon a little of the coconut cream on top of each bowl before serving, then garnish with remaining makrut lime leaves and chilies. Serve with jasmine rice.

Nutrition per serving

356.7kcal

Calories

24.8g

Fat

12.5g

Carbs

25.3g

Protein

1.2g

Fibre

643.3mg

Sodium

Used in this recipe

Thai Red Curry Paste