Hor Mok(Steamed Fish in Banana Leaf)

Hor Mok(Steamed Fish in Banana Leaf)

Ingredients:
  • 1 lb (500 g) white fish fillets, cut into chunks
  • 1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
  • 1 cup shredded lettuce, blanched
  • 1 cup sliced zucchini/courgette, blanched
  • 1 cup sweet basil leaves (bai horapa)
  • 2 green jalapeno peppers (prik chee fa), sliced
  • 1/4 cup cilantro/coriander leaves (bai pak chee)

Sauce's Ingredients:
  • 1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
  • 2 cup (16 fl oz/500 ml) coconut milk
  • 4 egg yolks (reserve whites for topping)
  • 2 tablespoons fish sauce (nam pla)
  • 2 tablespoons cornstarch/cornflour

Topping's Ingredients:

  • 1 cup (8 fl oz/250 ml) coconut cream
  • 4 eggs white

Preparations: :

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.
4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.
5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.

SERVES 4