Thai Fish Custard

Intermediate | Spicy | 45 min | x2

Hor-Mok, or Thai steamed coconut-curry salmon, is a custard or soufflé. This curry is simply amazingly delicious. Steamed with coconut milk, red curry and basil it smells as delicious as it tastes too!


Thai Fish Custard ingredients
 Coconut milk 180ml
Red curry paste 70g
Salmon fillet (skinned, sliced) 200g
Fish sauce 1 tsp
 Egg 1 piece
Cabbage (shredded) ½ piece
Fresh basil (chopped) 1 bunch
Bell peppers 4 pieces
Red chillies (for garnish) 2 pieces


Thai Fish Custard

Dissolve curry paste

Heat coconut milk in a pan on high heat then add the red curry paste. Stir until the paste has dissolved into the coconut milk. Reduce heat and then add salt, pepper, fish sauce and sugar. Stir in 1 whole egg. Take off the heat.

Thai Fish Custard

Add salmon into the curry mixture

Stir in salmon fillet and then mix well so all the salmon is covered in curry paste.

Thai Fish Custard

Stuff the bell pepper cups

Cut off the tops of the bell peppers, remove the seeds and membrane. Blanch shredded cabbage and basil leaves in hot water, then line them on the bottom of each bell pepper cup. Scoop in the salmon mixture evenly into each bell pepper.

Thai Fish Custard

Steam until cooked through

Steam for approximately 20 minutes, or until the fish is cooked through. Serve with jasmine rice and garnish each bell pepper with thinly slice chilli.