Ho mok

Ho mok is a traditional Thai dish, often described as a steamed fish curry. The dish is typically made with fish, although variations with other proteins such as chicken or tofu are also common. The main ingredients are blended into a curry paste, which is then combined with coconut milk and steamed in banana leaves to create a custard-like texture.

Ingredients

The primary ingredient in ho mok is typically fish, although other proteins can be used. The fish is mixed with a curry paste made from chilies, lemongrass, galangal, kaffir lime leaves, shrimp paste, and garlic. This mixture is then combined with coconut milk and egg to create a custard-like consistency.

Preparation

The preparation of ho mok involves several steps. First, the curry paste is made by blending together the chilies, lemongrass, galangal, kaffir lime leaves, shrimp paste, and garlic. The fish is then chopped into small pieces and mixed with the curry paste. Coconut milk and egg are added to this mixture to create a custard-like consistency. This mixture is then spooned into containers made from banana leaves and steamed until it sets.

Serving

Ho mok is traditionally served in the banana leaf containers in which it was cooked. It is often garnished with additional kaffir lime leaves and red chili slices. Ho mok is typically eaten with rice.

Variations

While fish is the most common protein used in ho mok, variations of the dish can be made with other proteins such as chicken or tofu. Some versions of the dish may also include additional ingredients such as vegetables or herbs.

See also

• Thai cuisine
• Curry
• Steaming

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