Popular Thai steamed recipe called "Ho Mok Pla" Thai curries are delicious at the best of times but this one is one of my favorites. It is quite simple to prepare and takes a little cooking time. And today I pleasure to present for people who difficult to make banana leave cup, you can use this bell pepper as a cup and can eat whole portion. Some different from the original is you cannot eat banana leave cup hihihi...^^
- 300 g. white snapper fillet
- 2 tbsp red curry paste
- 1 cup coconut milk
- 2 egg
- 1 tbsp fish sauce
- 2 tsp sugar
- 2 cup sweet basil leave
- 1 tbsp rice flour
- Coriander leave
- 2 fresh chilies finely sliced long 1.2”
- 3-4 kaffir lime leaves, finely sliced
- Cut fish fillet into thin slices, pat dry and set aside.
- Put 1 cup coconut milk in a mixing bowl (separate ¼ cup coconut cream and put in a small bowl), add red curry paste and stir to mix.
- Add fish into a mixture, stir clockwise (stir same way) until the mixture quite thick, add the remaining coconut milk a little at a time.
- Add egg, season with fish sauce and sugar, then stir well and seasoning to taste.
- Meanwhile prepare bell pepper by remove all seed pepper, clean and dry and prepare sweet basil leave.
- Add rice flour into coconut cream, mix well, put in microwave for 30 second, stir again and set aside for topping.
- After 30 minutes or the mixture is cooked, fill a cup of bell pepper with sweet basil leave and add curried fish mixture and steam for 30 minutes.
- Open the cover of streamer and top each one with some of coconut cream, some coriander leaves, sliced kaffir lime leaves, and sliced chilies and continue to steam for two minutes, and then remove from the steamer.
- Place steamed curried fish on a plate and serve immediately.