Hor Mok
A Thai-style steamed fish curry in coconut milk, wrapped in banana leaves and topped with red chilies and fresh herbs. This home-friendly version uses a simple red curry paste to deliver rich, aromatic flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 1 lb white fish fillets
- 1 cup coconut milk
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 4 leaves kaffir lime leaves
- 2 whole red chili peppers
- ¼ cup fresh cilantro
- 4 sheets banana leaves
Instructions
- 1
Cut the 1 lb fish into 1-inch chunks and place in a bowl. Add 3 tbsp red curry paste and 2 tbsp fish sauce; toss to coat evenly.
- 2
Pour 1 cup coconut milk into the bowl and stir gently to combine. Tear 2 kaffir lime leaves into small pieces and mix in.
- 3
Cut 4 banana leaves into 8-inch squares. Soften them briefly over a flame or in hot water until pliable.
- 4
Divide the fish mixture among the banana leaves, folding each into a neat parcel. Place parcels in a steamer basket.
- 5
Steam over boiling water until the fish is opaque and cooked through, about 15-20 minutes.
- 6
Garnish each parcel with sliced red chili, remaining kaffir lime leaves, and fresh cilantro before serving.
- 7
Serve hot, unwrapping the banana leaves at the table.
Tools you’ll need
- steamer
- mixing bowl
- knife
- cutting board
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