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Fish Curry ( Haw Mok Pla )

Well, I guarantee you the far majority of white people, yes I’m playing the racist card here, have no idea how much fun this dish is to make.  And the taste and overall experience will be forever remembered.

There is a lot of fear about the words (fish, curry & banana leafs) when you tell people that is what they’re about to eat.  And what the heck is Haw Mok Pla??   (Fish Steaming Cakes)

If you want to impress somebody make this.

Haw-Mok-Plaa
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Haw Mok Pla Fish Curry

Course: Side Dish
Cuisine: Asian
Keyword: curry, fish
Servings: 4 People

Ingredients

Curry Sauce

  • 500 grams Cod or Haddock Add some crab meat as an option
  • 1/4 cup Thai Red Curry Paste
  • 1 tbsp Corn flour or Cornstarch
  • Pinch Sea Salt
  • 1 tbsp Sugar
  • 2 Eggs
  • 1 tbsp Coconut milk
  • 1/4 cup Fish sauce

Coconut Sauce

  • 1/2 cup Coconut milk
  • 1 tsp Corn flour or Cornstarch
  • Pinch Sea Salt

Garnish

  • Thai Basil
  • Coriander
  • Birds eye Chilli thinly sliced into long strips
  • Kaffir Lime Leaves thinly sliced

Cups

  • 12 Leafs (x2) Banana Leafs per cup, dull sides in shiny side up. Pleat with toothpicks to make bowls.

Optional

  • A amount of cabbage very finely sliced.

Instructions

  • Make Cups
  • (Optional) Place a little finely sliced cabbage in bottom of each cup.
  • Mix Curry ingredients well spoon into cup.
  • Make Sauce till thick spoon some on top.
  • Place Garnish on top.

Notes

Steam for approximately 15 minutes, or until the fish is cooked through.

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