Ho Mok Pla
In addition to the beautiful country, well known for its culinary, especially seafood, this in
ho mok pla. Ho mok pla is a unique Thai dish and a must taste food item when you are in Thailand. Ho mok pla is a paté of fresh sea fish which is cooked with fresh spices, egg and coconut milk. This is basically a steamed food item, which is placed in a cup of banana leaf and served just that way.
Traditional Thai cuisine is all about and you get a first hand feel of it when you taste ho mok pla yourself. In a specialty Thai restaurant, you will usually be served this yummy steamed fish delicacy with a rich topping of thick coconut cream.
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| ho mok pla |
ingredient ho mok pla:
- - 1 + 1/2 cup concentrated coconut milk (The creamy part)
- - 400 g. Fish (boneless)
- - 1-2 tbsp. Gang Ped Paste or Panang Paste (Depends on brand and the level of spiciness of each brand)
- - 1 egg
- - 3 tbsp. fish sauce
- - Banana leaves (cut and make it into a small bowl shape or use small ceramic bowls, or foil cups)
Vegetables are needed :
- - 2 leaves of Chinese cabbage (soft boiled and squeeze the juice out)
- - 1 handful sweet basil
- - 1 tbsp. thinly sliced kaffir lime leaves
- - 1/2 cup coriander leaves (use as topping)
- - 1 tbsp. thinly sliced kaffir lime leaves
- - 1 long red chili
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| Chili |
Coconut Cream Dressing:
- - 5 tbsp. Concentrate coconut milk
- - 1 tsp. corn starch or rice flour
How to cooking Ho Mok Pla:
- 1. Add fish, Gang Ped paste, fish sauce, coconut milk and beat egg together. Taste it if you like. Uncooked egg is in it I know.
- 2. In a small banana leaves bowls, foil cups or ceramic cups, place soft boiled Chinese cabbage, some amount of sweet basil. Then scoop the mix you get from step1 on top.
- 3. Steam on boiling water for 20 minutes.
- 4. Mix coconut milk with corn starch or rice flour pour it on top on the steamed Ho Mok and cook for another 10 minutes.
- 5. Remove from the stove. Topping the cup with sliced long red chili and kaffir lime leaves and coriander leaves.
