Thai Curried Fish Custard (Hor Mok) Recipe by Chef McDang

A Chef McDang's favourite dish, Hor Mok is nothing more than curry-flavored fish mousse made in the Western style, thickened using coconut cream rather than cream. Also, the curry fish mixture is steamed in banana leaf cups or packets rather than being shaped into quenelles and poached.

Thai Curried Fish Custard (Hor Mok) Recipe by Chef McDang

Everything needs to be kept cool when making fish mousse, according to Chef McDang. By doing this, the fish's protein is kept from expanding and developing an unappealing, gritty texture

Prep Time 15 min Cook Time 20 min Total Time 35 mins Difficulty: Beginner Servings: 4



  1. In the work bowl of a food processor, combine the egg, curry paste, palm sugar, and fish sauce with half of the fish cubes. Start the food processor, then let it run wild (remember that everything has to be cold)

  2. While the machine is still working, add the cool coconut cream after the fish begins to ball up. The amount of cream you add will determine the consistency of the resulting mousse; this is merely a matter of taste

  3. Taste some mousse. It ought to be creamy, slightly sweet, and salty. If you'd rather not consume it raw, fried a small amount of the mixture in nonstick cooking before tasting. You can adjust the seasoning to your liking.

  4. Blend the mixture again after adding half of the julienned kaffir lime leaves.

  5. Fill the bottom of each banana leaf cup with an even layer of Thai sweet basil leaves. After adding the prepared mousse to each cup, top with the remaining fish cubes and sweet basil.

  6. Rice flour and one cup of coconut cream are heated in a pot until the mixture thickens. Sprinkle the remaining kaffir lime leaves and the red chili peppers in julienne on top of the contents of each cup as a garnish.

  7. Once the cups are ready, steam them in the steamer (usually ten minutes).

  8. Rice should be served either hot or at room temperature.

Keywords: Thai Curried Fish Custard Hor Mok

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