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Steamed Red Curry Fish (Haw Mok Plaa) | Marion's Kitchen

Name: Steamed Red Curry Fish (Haw Mok Plaa) | Marion's Kitchen
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: Makes 16
Ingredients: 12 toothpicks; 6 banana leaves*; 3 tbsp Thai red curry paste (see below for homemade or use Marion’s Kitchen or another store-bought paste); ¾ cup coconut milk; 1 tbsp rice flour; 2 eggs; 500g (1 lb) fish fillets (e.g. mackerel, tuna, salmon, snapper, cod, sea bass, barramundi), cut into small pieces; 3 tbsp fish sauce*; 1 tsp white sugar*; 2 cups thinly sliced cabbage; Thai basil leaves; makrut lime leaves, finely julienned; long red chillies, finely sliced; Thai red curry paste:; 8 dried long red chillies; 2 fresh long red chillies; 1 tsp finely chopped makrut lime peel; 5cm (2 inches) piece galangal, roughly chopped; 1 lemongrass stalk, white part bruised, roughly chopped; 3 eschallots, roughly chopped; 4 garlic cloves, roughly chopped; 2 tsp shrimp paste; ¼ tsp ground coriander seeds; ¼ tsp ground cumin seeds; Coconut cream topping:; ½ cup coconut cream; 1 tbsp rice flour; ½ tsp sea salt

Prep Time

40m

Cook Time

30m

Total Time

1h 10m

This recipe for Steamed Red Curry Fish (Haw Mok Plaa) by Marion's Kitchen features tender fish fillets infused with aromatic Thai red curry paste, coconut milk, and fragrant herbs, all steamed to perfection in banana leaves. The result is a delicate and flavorful fish dish that is truly irresistible.

marionskitchen.com

Recipe Options

Ingredients

Servings: Makes 16

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3 tbsp Thai red curry paste (see below for homemade or use Marion’s Kitchen or another store-bought paste)

500g (1 lb) fish fillets (e.g. mackerel, tuna, salmon, snapper, cod, sea bass, barramundi), cut into small pieces

2 cups thinly sliced cabbage

makrut lime leaves, finely julienned

long red chillies, finely sliced

8 dried long red chillies

2 fresh long red chillies

1 tsp finely chopped makrut lime peel

5cm (2 inches) piece galangal, roughly chopped

1 lemongrass stalk, white part bruised, roughly chopped

3 eschallots, roughly chopped

4 garlic cloves, roughly chopped

¼ tsp ground coriander seeds

¼ tsp ground cumin seeds

½ cup coconut cream

Steamed Red Curry Fish (Haw Mok Plaa) | Marion's Kitchen

Ingredients

Thai Red Curry Paste

Coconut Cream Topping

Steps

Nutrition Facts

Steamed Red Curry Fish (Haw Mok Plaa) | Marion's Kitchen

Ingredients

Thai Red Curry Paste

Coconut Cream Topping

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts