Thai Fish Custard "Hor Mok"

Salmon curried in coconut milk



45 minutes

Ingredients   Servings: 4 cups

Coconut milk180ml
Red curry paste50g
Salmon fillet200g
Fish sauce1 tsp
Egg 1 piece
Cabbage½ piece
Fresh basil1 bunch
Bell peppers4 pieces
Red chillies (for garnish)2 pieces


1. Dissolve curry paste

Heat coconut milk then add red curry paste.
Stir until dissolve. Leave it to cool down.
Add salt and pepper, fish sauce and 1 tsp of sugar.
Stir in 1 whole egg.

2. Add salmon chunks

Stir in salmon fillet (skinless, thinly sliced).
Mix until smooth.

3. Stuff bell pepper cups

Cut of the tops of the bell peppers, remove the seeds and membrane.
Blanch shredded cabbage and basil leaves in hot water, 
place them on the bottom of each bell pepper cup.
Scoop in the prepared salmon custard.

4. Steam until cooked through

Steam for approximately 20 minutes, 
or until the fish is cooked through. 
Garnish with thinly sliced chili and serve with jasmine rice.