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Hor Mok Pla | Thai Steamed Fish Curry Soufflé
(0)
45 min
Under an hour
Knuspr-Küche
Ein Fest für die Sinne: Hor Mok Pla ist ein traditionelles thailändisches Meisterwerk. Zartes Kabeljaufilet wird mit aromatischer roter Currypaste, cremiger Kokosmilch und feinen Gewürzen zu einer samtigen Mousse aufgeschlagen, auf einem Bett aus knackigem Pak Choi und Basilikum sanft gedämpft und mit Kokoscreme, feinen Chilistreifen und Limettenabrieb vollendet. Serviert mit duftendem Jasminreis bringt dieses Gericht die authentische Straßenküche Bangkoks direkt auf deinen Tisch.
Preparation method
Preparation
Thoroughly rinse the jasmine rice in a sieve until the water runs clear. Bring to a boil with 1.5 times the amount of lightly salted water, then cover and let simmer on the lowest heat for about 15 minutes until tender.
Pat the cod fillet dry and cut into bite-sized pieces. Set aside about a third of the fish for the filling. Deseed the chilli pepper lengthwise and cut into paper-thin strips. Finely zest the organic lime. Wash the pak choi, roughly chop the leaves, and line four ovenproof ramekins with the leaves and basil leaves.
Curry mousse & steaming
In a bowl, stir 350 ml of the coconut milk (reserve the remaining 50 ml for the topping) with the red curry paste until smooth. Add the two eggs, fish sauce, and brown cane sugar, and whisk vigorously.
Chef's tip
Wrapping the pot lid in a clean kitchen towel reliably prevents dripping condensation from ruining the surface of your delicate fish soufflé.
For an even more authentic presentation, you can line the ramekins before filling with banana leaves that have been briefly softened over steam.
40 min
Under an hour
