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Steamed Curried Fish - Haw Moak Listen to word

 
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Steamed Curried Fish1
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Steamed Curried Fish
Traditionally, haw mok comes in a banana leaf folded into the shape of a bowl. However, folding a banana leaf "bowl" is time consuming and, in the US, banana leaves can be difficult to find. I use small dishes instead. A variety of leafy vegetables can be used to give a twist to the dish.

2 Servings
 
1bunchThai basil, picked 
1pinchtapioca flour 
1/4cupred snapper, skinned and thinly sliced 
2kaffir lime leaves, thinly sliced 
1tablespoonfish sauce 
1egg 
1teaspoonred curry paste 
1/4cupcoconut milk 
5 - 6sprigscilantro 
1teaspoonChinese keys, thinly sliced 
1/4cupcabbage, thinly sliced 
Tips and substitutions
Haw mok is normally made with fish, but you also find it with other meats.
Put a tablespoon of coconut milk in a small bowl. Add a pinch of flour to the coconut milk, stir it together and then heat it for minute or so in a microwave to thicken it. Set it aside.

Mix the fish, curry paste, coconut milk, chinese keys, egg and fish sauce together in a mixing bowl. Place a tablespoon of the sliced cabbage or thai basil into a small shallow dish. Steam the dish with vegetables until they wilt. Then add the fish mixture on top of the vegetable. Put a teaspoon of the coconut milk mixture on top. Sprinkle the kaffir lime leaf and cilantro leaf on top. If you have some red bell pepper or other red pepper, add a sliver for color. Steam for 10 minutes. Serve hot with rice.

Other fish like trout, tilapia or haddock tastes wonderful in this dish, too.
Learn more about this and other similarly prepared Steamed or Boiled Dishes (Neung) recipes
 
This recipe is always eaten with 
Rice
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