Hor Mok Pla (Steamed Curried Fish in Banana Leaves)

Ingredients

• 400 g g white fish fillet (cod, snapper, or tilapia)
• 3 tbsp tbsp red curry paste
• 1 cup cup coconut cream
• 1 egg
• 4 kaffir lime leaves
• 1 tbsp tbsp fish sauce
• 1 tsp tsp palm sugar
• 1/4 cup cup Thai basil leaves(optional)
• 4 pieces (about 25x30 cm) banana leaves
• 1 red chili, thinly sliced(optional)
• 1 cup cup jasmine rice, for serving(optional)

Instructions

1. 1

   Prepare the banana leaves: pass each piece over an open flame or dip briefly in hot water until pliable, then wipe clean and cut into 25x30 cm rectangles.

2. 2

   Cut the fish fillets into bite-sized pieces and set aside.

3. 3

   In a bowl, whisk the red curry paste with 1/2 cup coconut cream until smooth. Add the egg, fish sauce, and palm sugar, whisking until fully combined.

4. 4

   Stir in the remaining 1/2 cup coconut cream, finely shredded kaffir lime leaves, and Thai basil leaves, then gently fold in the fish pieces.

5. 5

   Place a banana leaf piece in a small bowl or mold to form a cup, spoon in half the fish mixture, top with a second leaf folded as a lid or fold the leaf over and secure with toothpicks. Repeat with the remaining mixture.

6. 6

   Steam the parcels over simmering water for 25-30 minutes, until the custard is set and firm to the touch.

7. 7

   Rest 5 minutes, garnish with sliced chili and a drizzle of coconut cream, and serve hot with jasmine rice.