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
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.