Thai Steamed Curried Salmon

Thai Steamed Curried Salmon or "Hor Mok Salmon" in Thai. I had learned to make a square cups for Hor Mok Salom. This is little too big to Hor Mok. When I fill the custard to the cups and move to steamer. That wasn't easy. I made big mass on the steamer but I made it good and my husband always adore My Hor Mok .

Ingredients:
1) 0.8 Lb. Salmon
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) 1 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

Preparation:
1) Clean banana leaf well, then cut into square shape size 5"x10".

2) Fold the pleat on the left side corner. ( look photos below )This is picture the left side of the cup.

4) Fold a pleat from left to right side and fold from right to left. Do it again on other side of the cup until you have enough for fill the mixture.

5) Clean salmon and pat dry.
6) Remove the skin and thin slice.
7) Pour 3 cups of the water to boil on high heat. Wash Thai basil and napa, then pick up only basil leaves and thinly slice napa.
8) When the water is boiling, add basil leaves and napa to boil for couple minutes.

9) Pour out the hot water and drain in cold water, squeeze the water out and set aside.
10) Separate 1/4 cup coconut on a small bowl, then add the rest of coconut milk 3/4 cup in a mixing bowl. Add red curry paste, fish sauce, and palm sugar.
11) Mix well.
12) Add sliced salmon.
13) Add half of napa and basil. And the remaining of napa and basil will put on the bottom of each cups. Stir to mix very well.
14) Add egg.
15) Stir until all ingredients get together.
16) Wash vegetables and slice in a small pieces. ( Fresh chilies, cilantro and kaffir lime leaves )
17) Add rice flour to mix with coconut milk that we separate from step no 10.
18) Put in microwave for a minute. Sir well and use for garnish the top of each cups.
19) Add napa and basil on the bottom each cups.
20) Filling the cups with the mixture.
21) Top each cups with coconut milk that mix with rice flour, some cilantro, some sliced kaffir lime leaves and some sliced fresh chilies.

22) Bring to steam for 30 minutes or until cooks.


23) Here is Hor Mok Salmon after steamed. I got to bring the last cup to steam because my steamer is small, no space for 3 cups at once but I will enjoy first 2 cups.

Steamed Salmon with Chili and Basil Sauce

Steamed Salmon with Chili and Basil Sauce or " Neung Pla Salmon Rad Kra Pao Sauce" นึ่งปลาชามอนราดกระเพรา. I went to Richmond, Virginia with my husband on top of May. We had out door show Art in the park and We found Thai restaurant called Mom's Siam in West Carry Street. We went with the artist John Maurer www.johnmaurer-art.com, David Oleski www.davidoleski.com and Brian Eppley brianeppley.blogspot.com
They are incredible Thai food that we had at the restaurant. The food was great and we love all dished we got. We can't wait to go back next time.

Ingredients for Salmon:
1) 0.6 Lb salmon steak
2) 1/8 salt

Ingredients for the sauce
1) 4 mushrooms
2) 10 long green beans
3) 1/2 red bell pepper
4) 1 cup Thai basil
5) 3 cloves garlic
6) 6 fresh chilies
7) 2 shallots
8) 1/2 Tbsp lime juice
9) 1/2 Tbsp Sugar
10) 2 Tbsp thin soy sauce
11) 1 Tbsp oyster sauce
12) 2 Tbsp canola oil

Preparation:
1) Wash salmon and sprinkle with salt.
2) Bring water to boil, when the water is boiling place a salmon to steam for 10-20 minutes or until salmon is cooked.

Wash basil and pick only leaves from stems and set aside.


3) Peel shallots and wash very well, thinly slice.
4) Wash mushrooms, long green beans and red bell pepper, slice mushroom, cut red bell pepper into a bite and cut long green beans into 1 " length.
5) Peel garlic and remove chilies stems, then coarsely pound in a mortar.

6) Heat oil in a pan on medium heat.
7) When the oil is hot, add coarsely pound chilies and garlic.
8) Add sliced shallot and stir fry until fragrant.
9) Add cut long green beans.
10) Add sliced mushrooms.
11) Add cut red bell pepper. Stir well until all vegetables are soft. Seasoning with sugar, thin soy sauce, oyster sauce and lime juice.
12) Add Thai basil leaves.
13) Stir well and remove from the heat.
14) Place steamed salmon into the serving plate.

15) Pour the chili and basil sauce over the steamed salmon and enjoy it.

Steamed Salmon with Thai Herbs

Steamed Salmon with Thai Herbs or " Salmon Nueng Sa Mun Prai" Sa Mon Prai mean herbs. I learn to steam salmon for our dinner tonight. I try to remember the way my mother cooked for me all the time. She steamed fish with banana leaf but I do with aluminium foil. That was fantastic flavor and really healthy.

Ingredients:
1) 0.49 Lb. salmon steak
2) 3 shallots
3) 4 cloves garlic
4) 4 fresh chilies
5) 3 lemongrass
6) 1 cup Thai sweet basil
7) 2 Tbsp fish sauce
8) 1/2 Tbsp lime juice
9) 1/2 Tbsp sugar
10) 2 Tbsp water
11) 1/8 tsp black pepper powder.

Preparation:
1) Wash Thai sweet basil and pick only leaves from stems.
2) Peel shallots and garlic, remove chilies stem and cut the end part of lemongrass. Wash dirt.
3) Cut lemongrass, chilies, garlic and shallots into small pieces.
4) Coarsely pound cut lemongrass in a mortar.

5) Add cut cut chilies and coarsely pound in a mortar.

6) Add sliced shallots, coarsely pound in a mortar.


7) Add cut garlic, coarsely pound in a mortar.

8) Add water, fish sauce, sugar, black pepper powder and lime juice.
9) Stir well until all ingredients get together.
10) Wash salmon and pat to dry.
11) Place salmon into aluminium foil.
12) Pour the mixture over the salmon.
13) Place Thai basil leaves on top of salmon.
12) Fold up the aluminium foil nicely then bring to steam for 20-25 minute or until salmon is cooked.





13) Transfer the salmon and sauce to a serving platter and enjoy.