Hor Mok is very often refer to Thai curry fish custard but to me, it is actually more a mousse.
This is a really nice, delicious and healthy dish and especially so if you love fish. I have used Tasmanian Salmon in this dish because we love salmon but you can use any medium price white flesh fish like rockling etc.
To cook this dish, you will need a herb called Krachai (galangal, lesser) - it is quite pungent so it is advisable to use in small quantities. In Western Countries, you can find it in most Asian grocery shops in the freezer section. This is a root herb which I have not actually seen fresh being sold in Melbourne. This herb gives this special Thai food its characteristic and desired flavor not found in any other Thai dishes.
Red curry paste is mixed into the fish mousse or custard, then lined by chinese cabbage at the base of the bowl, steamed for about 15 minutes and garnished with the julienned kaffir lime leaves, chillies and finish off with the dollop of coconut cream on top.
From The Thai Kitchen:
* Plate (that you can place in the steamer)
* Mixing bowl
* 500g Tasmanian Salmon
* 114g red curry paste (small can)
* 200g coconut cream
* 2 large eggs
* 2-3 kaffir lime leaves (thinly julienne)
* 1/2 head of chinese cabbage
* 4 cups water
Pounded To Paste:
* 2-3 krachai-rhizome
* 4 fresh galangal slices
* 2-3 coriander roots
* 1-2 tbs fish sauce
* 1 tsp sugar
* pinch of salt
* 1 kaffir lime leave (finely julienne)
* 1/2 red chilli (finely julienne)
* 5 basil leaves
* 2 tbs coconut cream
1. Prepare the fish - blend half the fish into a mousse and slice the other half of the fish
2. Transfer the prepared fish to a mixing bowl and add coconut cream, eggs, pounded mixture (A), kaffir lime leaves and the sauce ingredients
3. Mix well and leave aside
4. Boil 4 cups water and blanch the chinese cabbage leaves. Leave the cabbage leaves to cool down.
5. Line a bowl with the cabbage leaves followed by the fish mixture
6. Steam for 15 minutes
7. Once it it is cooked, remove from steamer and add in the garnish
8. Serve hor mok immediately whilst hot with jasmine rice