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Steamed Curried Fish Print Version

Steamed Dishes - Popular Thai steamed recipe called

Popular Thai steamed recipe called "Ho Mok Pla"
Last Modified On: Thursday, 24/November/2011 21:19:14pm

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Steamed Dishes

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Steamed Curried Fish Ingredients: Fish fillet, red curry paste, coconut milk, fish sauce, sugar, rice flour, Chinese cabbage, eggs  Ingredients
300 g. snapper fillet
2 Tbsp red curry paste
1 can coconut milk
1 egg
1 tsp thin soy sauce (or fish sauce)
2 tsp sugar
5 Chinese cabbage leaves
1 Tbsp rice flour
1 sprig cilantro
2 fresh chilies
3-4 kaffir lime leaves 

Preparation
1. Cut fish fillet into thin slices, pat dry and set aside.
Preparation for Steamed Curried Fish: No.1 Cut fish fillet into thin slices, pat dry, and set aside

2. Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix.
Preparation for Steamed Curried Fish: No.2 Put 1 cup coconut milk in a mixing bowl, add red curry paste and stir to mix

3. Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.
Preparation for Steamed Curried Fish: No.3 Add fish, stir clockwise until mixture quite thick, add the remaining coconut milk a little at a time

4. Add egg, season with thin soy sauce (or fish sauce) and sugar, then stir well.
Preparation for Steamed Curried Fish: No.4 Add egg, season with fish sauce and sugar, then stir well

5. Pour water in a pot, bring to boil on medium-high heat, meanwhile cut Chinese cabbage into small pieces, add into boiled water and let it boil for 2 minutes. Pour out hot water and rinse in cold water.
Preparation for Steamed Curried Fish: No.5 Scald Chinese cabbage in boiled water for 2 minutes, then drain and set aside

6. Squeeze cabbage to bring water out, place them at the bottom of each custard cup, fill the cup with spice mixture and steam for 30 minutes.
Preparation for Steamed Curried Fish: No.6 Squeeze cabbage to bring water out, place them at the bottom of each custard cup, fill the cup with spice mixture and steam for 30 minutes

7. Add rice flour into coconut cream, mix well, put in microwave for 1 minute, stir again and set aside for topping.
Preparation for Steamed Curried Fish: Add rice flour into coconut cream, mix well, put in microwave for 1 minute, stir again and set aside for topping

8. Wash cilantro, kaffir lime leaves and fresh chillies, pat dry, pick only cilantro leaves, tear kaffir lime leaves in halves, and remove central stems, finely slice and slice chillies.
Preparation for Steamed Curried Fish: No.8 Pick only cilantro leaves, tear kaffir lime leaves in halves, and remove central stems, finely slice and slice chillies

9. After 30 minutes or the mixture is cooked, top each one with some of coconut cream, some cilantro leaves, sliced kaffir lime leaves, and sliced chilies. Continue to steam for two minutes, and then remove from the steamer.
Preparation for Steamed Curried Fish: No.9 When cooked, top each one with some of coconut cream, some cilantro leaves, sliced kaffir lime leaves, and sliced chilies. Continue to steam for two minutes, and then remove from the steamer

10. Place steamed curried fish on a plate and serve immediately.

Place steamed curried fish on a plate and serve immediately

 

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