Siam Sea Bass Curry Custard with Wild Ginger & Coconut Silk
Experience the delicate artistry of Thai cuisine with this refined 'Hor Mok Pla'—a luxurious steamed curry custard. Premium sea bass is meticulously folded into a vibrant, homemade curry paste, fragrant with wild ginger (krachai), kaffir lime, and the gentle warmth of chilies. Steamed to a silken perfection within traditional banana leaf cups, each spoonful unveils layers of savory umami, subtle sweetness, and a whisper of spice, all harmonized by creamy coconut milk. Crowned with a swirl of rich coconut cream, finely julienned kaffir lime leaves, and vibrant red chili, this dish offers an exquisite balance of aroma, taste, and texture that is both deeply traditional and undeniably gourmet.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Sea Bass fillets500 g, skinless, boneless, cut into 1-inch cubes
- Full-fat coconut milk1 cup (240ml)
- Eggs2 large
- Fish sauce2 tablespoons
- Palm sugar1 tablespoon, finely chopped
- Betel leaves8 small leaves, stems removed, roughly chopped (or Thai basil)
- Banana leavesfor steaming cups (or 4 small ramekins)
- Coconut cream (for topping)0.25 cup (60ml)
- Kaffir lime leaves (for garnish)2 , finely julienned
- Red spur chilies (for garnish)1 , thinly sliced diagonally
- Dried long red chilies (for curry paste)5 , rehydrated and deseeded
- Shallots (for curry paste)3 medium, roughly chopped
- Garlic cloves (for curry paste)4
- Galangal (for curry paste)1 inch piece, sliced
- Lemongrass (for curry paste)1 stalk, tender inner part only, sliced
- Kaffir lime zest (for curry paste)1 teaspoon
- White peppercorns (for curry paste)0.5 teaspoon
- Shrimp paste (for curry paste)0.5 teaspoon
- Wild ginger (Krachai) (for curry paste)1 inch piece, sliced
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare your steaming vessels: If using banana leaves, cut them into 6x6 inch squares. Briefly wilt them over a flame or in hot water to make them pliable. Fold them into small cups and secure with toothpicks or staples. Alternatively, use 4 small heatproof ramekins.
- 2Step 2
Begin by preparing the homemade red curry paste. In a mortar and pestle (preferred for best texture) or a food processor, combine the rehydrated and deseeded dried red chilies, shallots, garlic, sliced galangal, sliced lemongrass, kaffir lime zest, white peppercorns, shrimp paste, and sliced wild ginger (krachai). Pound or process until a very fine, aromatic paste is achieved. This should yield approximately 3 tablespoons of paste.
- 3Step 3
In a large mixing bowl, combine the homemade red curry paste with 1 cup (240ml) of full-fat coconut milk. Whisk until smooth and well incorporated.
- 4Step 4
Add the two large eggs, fish sauce, and finely chopped palm sugar to the coconut milk mixture. Whisk vigorously until all ingredients are thoroughly combined and the palm sugar has dissolved.
- 5Step 5
Gently fold in the 500g of sea bass cubes. Ensure each piece of fish is coated in the creamy curry mixture.
- 6Step 6
Stir in the roughly chopped betel leaves (or Thai basil) into the fish mixture.
- 7Step 7
Carefully spoon the sea bass curry mixture into your prepared banana leaf cups or ramekins, filling each about three-quarters full.
- 8Step 8
Arrange the filled cups in a steamer basket. Steam over rapidly boiling water for 15-20 minutes, or until the custard is set but still retains a delicate, wobbly texture in the center.
- 9Step 9
While the Hor Mok is steaming, prepare the coconut silk topping. Gently warm 1/4 cup (60ml) of coconut cream in a small saucepan over low heat, stirring occasionally, until it just begins to thin slightly. Do not boil.
- 10Step 10
Once the Hor Mok is cooked, carefully remove it from the steamer. Spoon a small amount of the warm coconut cream over the top of each curry custard.
- 11Step 11
Garnish each serving with a sprinkle of finely julienned kaffir lime leaves and a thin slice of red spur chili for vibrant color and fresh aroma. Serve immediately as an exquisite appetizer or part of a larger Thai meal.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.