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

For the red curry paste, soak the dried chillies in warm water for 20 minutes to soften. Drain and roughly chop. Transfer softened chillies to a mortar along with the fresh red chillies. Use a pestle to pound to a smooth paste. Add remaining ingredients one at a time, pounding to a smooth paste before adding the next ingredient. Alternatively, use a food processor.

To make banana leaf cups, break toothpicks in half. Cut 12 x 18cm rounds from the banana leaves. If the leaves are fresh and stiff, heat them a little over a gas flame or in a non-stick frying pan to soften. Stack two rounds together. Make a small pleat in the rough and secure with a toothpick. Repeat to make 3 more pleats to form a square cup. Repeat to make 6 cups.

Whisk the curry paste, coconut milk, flour and eggs together in a large bowl (also add fish sauce, and sugar if using). Add the fish and using a wooden spoon, stir the sauce vigorously for 5 minutes to thicken.

For the coconut cream topping, place ingredients in a small saucepan over low heat and whisk for about a minute or until thickened.

To assemble, place a small handful of cabbage and Thai basil leaves in the base of each banana leaf cup, spoon in three heaped tablespoons of fish curry mixture. Top with a spoonful of coconut cream topping. Top with makrut lime leaves and chilli slices.

Place the cups in a large steamer set over boiling water. Cover and steam for 25-30 minutes or until the fish is just cooked through.