Thai Fish Custard "Hor Mok"

Curried salmon in coconut milk

Moderate

Hot

45 minutes

Ingredients   Servings: 4 cups

Coconut milk180ml
Red curry paste50g
Salmon fillet (skinned, sliced) 200g
Fish sauce1 tsp
Egg 1 piece
Cabbage (shredded)½ piece
Fresh basil (chopped) 1 bunch
Bell peppers4 pieces
Red chillies (for garnish)2 pieces

Method

1. Dissolve curry paste

Heat coconut milk in a pan on high heat then add the red curry paste. Stir until the paste has dissolved into the coconut milk. Reduce heat and then add salt, pepper, fish sauce and sugar. Stir in 1 whole egg. Take off the heat.

2. Add salmon into the curry mixture

Stir in salmon fillet and then mix well so all the salmon is covered in curry paste.

3. Stuff the bell pepper cups

Cut off the tops of the bell peppers, remove the seeds and membrane.
Blanch shredded cabbage and basil leaves in hot water, then line them on the bottom of each bell pepper cup. Scoop in the salmon mixture evenly into each bell pepper.

4. Steam until cooked through

Steam for approximately 20 minutes, or until the fish is cooked through. Serve with jasmine rice and garnish each bell pepper with thinly slice chilli.