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Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf)

Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) is a traditional Thai recipe for a classic dish of a fish, chilli, fingerroot, coconut milk and egg custard that's steamed on a bed of mulberry leaves and finished with a coconut milk and ground rice mix. The full recipe is presented here and I hope you enjoy this classic Thai version of: Steamed Serpent Head Fish Curry with Indian Mulberry Leaf (Hor Mok Pla Chawnn Bai-Yaw).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesThailand Recipes



Ingredients:

250g serpent head fish fillets, finely sliced (or use any firm white fish)
50g chillies, pounded to a paste
20g krachai (fingerroot), pounded to a paste
200ml coconut milk
1 tsp fish sauce
1 egg
60g Indian mulberry leaves, midrib removed
100ml coconut milk
2 tbsp ground rice

Method:

Combine the chilli paste and fingerroot paste in a mortar and pound to combine.

Mix this paste with half the coconut milk in a bowl. Add the fish fillets, cut into thin slices and toss to combine. Now add the remaining coconut milk, a little at a time and season with the fish sauce. Break in the egg and stir thoroughly to combine.

Line the bases of 10 small ramekins with the mulberry leaves. Pour 4 tbsp of the fish mixture into each then place in steamer basket. Steam over boiling water for 15 minutes.

In the meantime, whisk together 100ml coconut milk with 2 tbsp ground rice in a pan. Bring to a boil over low heat, cook for 4 minutes, stirring constantly then take off the heat.

When done, remove the ramekins from the steamer and allow to cool slightly. Add 1 tbsp of the rice and coconut milk mixture and sprinkle the top with shredded Kaffir lime leaves and shredded chilli.

Return to the steamer, place over boiling water and steam for 3 minutes more. Serve hot.