Thai - Fish Custard (Hor Mok)
Prep Time: 30 minutes Servings: 12 as starter
Cook Time: 20 minutes
“This is very tasty. Enjoy!”
Ingredients:
6 bell peppers (red and green), cut in half and made into bowls.
2 cups of tilapia, cut into small bite sized chunks
1 tablespoon Hand Brand red curry paste
3/4 cup coconut cream
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 egg
3-5 fresh kaffir lime leaves, finely sliced
1 cup fresh Thai basil leaves (less if you prefer)
Red bell pepper (or red chili peppers) sliced for garnish
Put the tilapia into a medium bowl. Lightly beat the egg.
In a medium sized mixing bowl, add tilapia, followed by 1 tablespoon of red curry paste, followed by the coconut cream. Mix well, and gently, until blended together. It's best to add the coconut cream bit-by-bit. Add the egg, fish sauce, sugar, and mix well (until it thickens up nicely). Line the bell peppers with fresh basil, then put the fish mixture into the bowls. Top with finely sliced kaffir lime leaves, sliced bell peppers, and a few drops of coconut cream.
Place the filled bell peppers into a steamer, and steam for about 20 minutes (until the fish is cooked and the sauce has set into a custard-like consistency).
Garnish each bowl with a teaspoon or two of coconut cream, and a slivered fresh Thai chili pepper (optional).