Thai Steamed Fish Curry Mousse in Banana Leaf Cups

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Hor Mok, a traditional Thai steamed fish curry mousse, blends flaky white fish with aromatic red curry paste, coconut milk, and fresh herbs. Steamed until silky in banana leaf cups, this elegant dish delivers rich, fragrant flavors with a delicate custard-like texture. Garnish with vibrant herbs and chilies for a stunning presentation that pairs perfectly with jasmine rice.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 20 gFat
• 14 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 20 gProtein
• 620 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 10 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish mousse

• 1 lb (450 g) skinless white fish fillets, such as cod, snapper, or sea bass, cut into chunks
• 1 large egg
• 1/2 cup thick coconut milk
• 2 to 3 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar, finely grated (or light brown sugar)
• 1/4 cup long beans or green beans, finely chopped
• 2 fresh kaffir lime leaves, center vein removed and finely shredded

For the topping and wrapping

• 1/2 cup coconut cream
• 1 tablespoon thick coconut milk
• 1 fresh red chili, thinly sliced on the diagonal
• 1 kaffir lime leaf, finely shredded
• 2 tablespoons fresh Thai basil leaves
• 2 tablespoons fresh cilantro leaves
• 4 banana leaf squares, about 6 x 6 inches, softened over a flame
• Steamed jasmine rice, to serve

Directions

1. Prepare the banana leaf cups by passing each square briefly over an open flame or hot dry pan just until pliable and glossy; fold or pleat into shallow cup shapes (or use four 6-oz ramekins lined with the leaves).
2. In a food processor, combine the fish, egg, thick coconut milk, red curry paste, fish sauce, and palm sugar. Pulse in short bursts until you have a coarse, sticky paste, scraping down the sides once. Do not over-process; a slightly textured mixture is ideal.
3. Transfer the fish paste to a mixing bowl and gently fold in the chopped long beans and shredded kaffir lime leaves until evenly distributed.
4. Divide the mousse evenly among the prepared banana leaf cups, smoothing the tops with the back of a spoon. Tap gently to release any air bubbles.
5. Set up a steamer or a deep pot with a rack and about 1 inch of simmering water. Place the cups on the rack, cover, and steam over medium heat for 15 to 18 minutes, until the mousse is just set and springs back when lightly pressed.
6. Meanwhile, make the topping: stir the coconut cream and thick coconut milk together in a small bowl and warm gently in the microwave or in a small saucepan for 1 to 2 minutes until fluid and pourable.
7. Carefully lift the steamed mousse cups from the pot and let them rest for 2 minutes to firm up slightly.
8. Spoon about 1 to 2 tablespoons of the warm coconut cream over each mousse, allowing some to pool on top.
9. Garnish with the sliced red chili, shredded kaffir lime leaf, Thai basil, and cilantro. Serve immediately with hot jasmine rice.

Cook’s Notes

• Use the freshest firm-fleshed white fish you can find; sea bass, snapper, sole, or even halibut all work beautifully in this mousse.
• Resist the urge to over-process the fish mixture. A slightly coarse texture keeps the mousse interesting rather than turning it into a uniform purée.
• If banana leaves are not available, four 6-oz heatproof ceramic teacups or ramekins work just as well; brush lightly with oil before filling.
• Adjust the curry paste to taste: 2 tablespoons yields a mild, family-friendly heat, while 3 or more brings a more assertive, classic Thai kick.
• Serve with jasmine rice and lime wedges so the rich coconut notes have a fluffy, bright counterpoint on the plate.

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