Steamed Curried Fish
Haw Moak
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.
Ingredients
- 1/4 cup cabbage, thinly sliced
- 1 teaspoon Chinese keys, thinly sliced
- 5 - 6 sprigs cilantro
- 1/4 cup coconut milk
- 1 teaspoon red curry paste
- 1 egg
- 1 tablespoon fish sauce
- 2 kaffir lime leaves, thinly sliced
- 1/4 cup red snapper, skinned and thinly sliced
- 1 pinch tapioca flour
- 1 bunch Thai basil, picked
Method
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.
Tips and Shortcuts
Haw mok is normally made with fish, but you also find it with other meats.
Step by Step
