Tho Ruung Hor Mok (Steamed Thai Fish Custard)
- Ready In:
- 31mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄2 1 1/2 lbs grouper (boneless and skinless) or 1 1/2 lbs red snapper fillets, finely chopped (boneless and skinless)
- 2 cups coconut milk
- 1⁄3 cup red curry paste
- 1 tablespoon fish sauce
- 2 1⁄2 teaspoons palm sugar, finely chopped or 2 1/2 teaspoons packed dark brown sugar
- 2 eggs
- 13 kaffir lime leaves, very thinly shredded
- kosher salt, to taste
- 1⁄4 cup basil leaves, chiffonade cut
- 1 1⁄2 teaspoons cornstarch
- 1 red Thai chile, stemmed and very thinly sliced crosswise
directions
- Heat oven to 350 degrees F.
- Process fish, 1 cup coconut milk, curry paste, fish sauce, 2 teaspoons sugar, and eggs in a food processor until very smooth, 1–2 minutes. Stir in 12 shredded lime leaves, season with salt.
- Divide half the fish custard between ramekins, top each with basil leaves, and cover with remaining custard.
- Place ramekins in a 9″ × 13″ baking pan; pour boiling water into pan so that it comes halfway up sides of ramekins.
- Bake until custards set and begin to pull away from sides of ramekins, about 16 minutes.
- Meanwhile, heat remaining coconut milk and sugar with cornstarch in a 1-qt saucepan over medium-high heat; cook, stirring, until thickened, about 2 minutes.
- Remove pan from oven and remove ramekins from water; top each with some of the thickened coconut milk, and sprinkle with remaining shredded lime leaf and chiles.
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