Thai Fish Custard "Hor Mok"
Curried salmon in coconut milk
Ingredients Servings: 4 cups
|Red curry paste||50g|
|Salmon fillet (skinned, sliced)||200g|
|Fish sauce||1 tsp|
|Cabbage (shredded)||½ piece|
|Fresh basil (chopped)||1 bunch|
|Bell peppers||4 pieces|
|Red chillies (for garnish)||2 pieces|
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
3. Stuff the bell pepper cups
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.