Steamed Red Snapper in a Red Curry Mousse

Better known in Thai as "Hor Mok".  It was one of my dad's favorites.  I remember having it at my Uncle Ken's house a few times growing up.  I don't think my parents ever made it in our house.  And, I can see why after making it myself.  When it comes to custard like preparations, it always takes a few attempts before it turns out right.  I remember a few Christmas' ago I made a Thai pumpkin custard and I literally went through 5 pumpkins before I got it right.  Too bad I didn't have this blog back then because my sister in law would really like to know how I did it.

Anyways back to Hor Mok.  It is red snapper/rockfish in red curry sauce that is steamed in individual banana leaf bowls and served with jasmine rice.

The ingredients can all be found at an asian market (Southeast Market here in SLC has had everything I've needed so far).

From upper left ->clockwise: Fish sauce; 3 cans of coconut milk (I had 3 different brands on my shelf); banana leaves; red curry paste; rice flour; 3 eggs; kaffir lime leaves, red jalapenos, Thai basil, palm sugar; and red snapper.

 I'll present the recipe in my usual chunks of steps. Veggie prep/Sauce/Protein Prep/Cooking (in this case: Steaming).

Vegetables:

about 1/2 c of Thai Basil (separate the leaves and leave whole)

Red or Green Jalapenos (wash and rinse seeds out; thinly slice)

Kaffir Lime Leaves (thinly slice) 

 

Sauce:

3 cans of Coconut Milk

(use the cream portion (will need 4 cups) of the coconut milk; see photo below)

5 tablespoons of red curry paste

Fish sauce

Palm Sugar

1) Take the separated and almost solid cream off the top of the can of coconut milk and use that to start your sauce. I found it easier after refrigerating my cans of coconut milk. Try to get about 4 cups and save the coconut juice for later.

2) Take 2/3 c of that cream and add to a medium saucepan on medium heat and continue cooking until cream is melted down to a liquid.

3) Add 5 tbsp of red curry paste and cook until paste is well incorporated into coconut cream.

4) Add the remaining cream.

5) Add about 1-2 tablespoons of fish sauce, 4 tsp of palm sugar (you can melt a chunk of palm sugar in the microwave to make it easier to use, and simmer until mixture is well blended.

6) Set aside to cool.

  Protein:

1 lb of Red Snapper/Rock Fish or Salmon (cut into bite size pieces)

Banana Leaf Bowls:

Banana Leaves

6" bowl

Toothpicks or a stapler

1) Take a 6" diameter bowl and cut out about 20 circles. (or just buy the banana leaves that are already cut into circles)

2) Each banana bowl will consists of 2 circles stacked onto each other. Orient them so the flat sides face each other and the leaf ribs are perpendicular to each other.

3) Fold the edges to form a corner and secure with either a toothpick or a staple. Repeat it in a square pattern.

I used a food safe stapler (j/k there isn't such a thing...but I didn't have toothpicks so I had to improvise)

Mix it all together!

Fish

Sauce

Thai Basil

Sliced kaffir lime leaves

4 egg yolks beaten

1.) Fold your fish, lime leaves, basil, and egg yolks into your sauce.

2) Fill each banana leaf bowl with plenty of fish and red curry sauce.

3) Top each bowl with coconut juice/rice flour mixture (will detail in next step); Thai basil; red jalapenos; and kaffir lime leaves.

4) Take that remaining coconut juice about 2/3 cups and add a tablespoon of rice flour and cook until thick on low/medium heat. let cool before using.

5) Steam the bowls for about 15 minutes. Serve with jasmine rice and enjoy! (Also surprisingly heats up well for leftovers)