Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 250kcal 12%
Fat 15g 23%
Saturated Fat 10g 50%
Carbohydrates 15g 5%
Fiber 2g 8%
Sugar 8g 16%
Protein 15g 30%
Cholesterol 70mg 23%
Sodium 500mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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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 40m

Cook 30m

Total 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.

Nutrition Facts

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

Ingredients

Thai Red Curry Paste

Coconut Cream Topping

Steps

Nutrition Facts

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