Thai Steamed Curry Fish or "Hor Mok Pla ; ห่อหมกปลา" in Thai. My husband and I can eat again and again. I made this recipe with seafood before. http://amporn-oleski.blogspot.com/2010/01/thai-steamed-curried-seafood.html
Here I do with Tilapia. It was delicious. Hor Mok maybe hard to find in Thai restaurant, I can find Hor Mok on the menu that I can say this is authentic Thai restaurant and I always try have some.
1) 1 Lb. Tilapia
2) 1 egg
3) 5 Tbsp thin soy sauce or fish sauce
4) 1 Tbsp rice flour
5) 2 sprigs cilantro
6) 2 fresh chilies
7) 2 kaffir lime leaves
8) Banana leaf
9) 2 Tbsp red curry
10) 1 Tbsp palm sugar
11) 1 can coconut milk ( 2 cups )
12) 4 cups napa
13) 2 cup Thai basil
1) Clean banana leaf then cut into 5 " diameter circle or you can make a size suit with your steamer.
2) First start to fold the pleat along the edge then staple .This is photo from inside the cup.
Here is photo from out side the cup.
3) Do No. 2 again on opposite side.
3) Do it again on the left side.
4) Do it again on the right side until you get a cup.
5) Repeat the step 1 to step 4 until you have enough the cup for your steamed curried fish.
6) Clean tilapia and pat dry.
7) Cut the tilapia into thin slices. Then set aside.
8) Pour water in a pot then bring to boil in a medium heat, on the mean time cut napa into small pieces.
9) Wash basil and pick only basil leaves from stems.
10) When the water is boil, add Thai basil and cut napa to boil for 2 minutes.
11) Pour out the hot water and drain in cold water and squeeze napa to bring water out and set aside.
12) Open coconut milk on can and separate 1/4 cup of coconut milk in a small bowl. Then add rice flour into coconut milk and stir well. Put on microwave for a minute. Set aside for topping.
13) In a mixing bowl, add coconut milk, palm sugar, fish sauce and red curry.
14) Stir well until all ingredients get mix.
15) Add sliced tilapia.
16) Stir well until the sauce get into the fish.
17) Add half of napa and Thai basil to mix with the mixing. And the rest of them put on the bottom of each custard cups.
18) Add egg and stir well.
19) Now you have the mixture.
20) Wash dirt from cilantro and remove chilies stems and thinly slice chilies and kaffir lime leaves.
21) Add napa and basil on the bottom of each custard cups. Then fill the cup with the mixture.
22) Top with coconut milk that we mix with rice flour.
23) Top with some sliced kaffir lime leaves, sliced chilies and cilantro.
24) Bring to steam for 30 minutes.
25) Place a Hor mok Pla on a plate and enjoy!