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
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Open the appInstructions
Step 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.
Step 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.
Step 3
Cut 4 banana leaves into 8-inch squares. Soften them briefly over a flame or in hot water until pliable.
Step 4
Divide the fish mixture among the banana leaves, folding each into a neat parcel. Place parcels in a steamer basket.
Step 5
Steam over boiling water until the fish is opaque and cooked through, about 15-20 minutes.
Step 6
Garnish each parcel with sliced red chili, remaining kaffir lime leaves, and fresh cilantro before serving.
Step 7
Serve hot, unwrapping the banana leaves at the table.
Tools you’ll need
- steamer
- mixing bowl
- knife
- cutting board
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