Hor Mok Pla (Steamed curried fish)

Ingredients:

- ½ kg fish, sliced
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 ½ cups thick coconut cream
- 1 egg, beaten
- 1 cup chopped cabbage leaves
- 1 tablespoon spring onions, chopped
- 1 – 2 red chili, seeded, finely sliced

How to cook:

1. In a bowl, mix the sliced fish with red curry paste, coconut cream and fish sauce. Then add the beaten egg and stir with wooden spoon until the mixture thickens.

2. Line a heat resistant pudding basin with the chopped cabbage leaves.

3. Spoon the curried fish mixture on top. Sprinkle with the chopped spring onions and red chili slices.

4. Cover and steam for 30-35 minutes or until well-cooked.

*** You can serve this Hor Mok Pla when hot or cold.

Ingredients of Red curry paste:

- 8-10 dried chilies, seeded and soaked
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon kaffir-lime rind
- 1 teaspoon salt
- 2 tablespoons lemon grass, chopped
- 1 tablespoon galangal root, chopped
- 1 ½ tablespoon shallots, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon shrimp paste

Toast the coriander seeds and cummin seeds in a pan over a low heat before pound or grind them in an electric grinder and set aside. After that grind the chillies and salt together and add the rest of the ingredients. Blend in the ground coriander seeds and cummin seeds and grind to a smooth paste.