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Thai Fish Custard - (Haw Mukh)
1 pound white fish (cod) -- cut bite sized
5 tablespoons finely-chopped cabbage or spinach
6 tablespoons red curry paste
6 tablespoons finely-chopped freshly toasted peanuts
5 fresh kaffir lime leaves - (to 6) -- shredded
6 tablespoons thick coconut milk
2 tablespoons fish sauce
2 tablespoons corn starch
2 tablespoons julienned Thai chile peppers
In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.
Mix all the ingredients but the peanuts, julienned chilis, cabbage and fish in a food processor.
Line the bowls with the cabbage, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish.
Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).
Either serve the dishes "as is" with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.