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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!
|Red curry paste||70g|
|Salmon fillet (skinned, sliced)||200g|
|Fish sauce||1 tsp|
|Cabbage (shredded)||½ piece|
|Fresh basil (chopped)||1 bunch|
|Bell peppers||4 pieces|
|Red chillies (for garnish)||2 pieces|
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.
Add salmon into the curry mixture
Stir in salmon fillet and then mix well so all the salmon is covered in curry paste.
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.
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.