Hor Mok Steamed Mixed Seafood Cake
From chefmeow 17 years ago
- 30 minutes to make
- Serves 4
This is another Thai recipe from my friend Loretta's elaborate Thai dinner party she had a few years back. She served this as an appetizer but said it can easily serve as a main course. It's truly incredible. I'm in the Thai mood, so digging out some of her fantastic recipes I have obtained over the years.
Ingredients
- 1 small young coconut with top cut off to open shopping list
- 7 ounces fillet fish cut into small pieces shopping list
- 2 tablespoons white greens boiled and cut into bite size pieces shopping list
- 2 teaspoons red curry paste shopping list
- 1 tablespoon kaffir lime leaves finely chopped shopping list
- 1 tablespoon sweet basil leaves shopping list
- 2 tablespoons coconut milk shopping list
- 1 tablespoon fish sauce shopping list
- 1 red fresh chili cut into long strips for garnishing shopping list
- 1 teaspoon coconut milk boiled with 1/2 teaspoons rice flour for garnishing shopping list
How to make it
- In coconut place white greens and sweet basil leaves at the bottom.
- Using a food processor mix fish, curry paste, lime leaves, basil leaves, milk and fish sauce.
- Mix until thoroughly blended then gradually add coconut milk to the mixture.
- Let stand for 15 minutes.
- Fill coconut with fish filling then steam for 20 minutes.
- Top with red fresh chili and boiled coconut milk.
- Return to steamer for another minute then serve.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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