Hor mok pla (Thai steamed fish curry custard)
Flaky white fish folded into a coconut and red curry custard, baked until set and soft like a savoury mousse.
- Time50 min
- LevelMedium
- Costabout £1.94 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Cut the fish into 2 cm pieces.
- 2
Whisk the coconut milk, curry paste, eggs, rice flour, fish sauce, sugar and the finely sliced lime leaves until smooth.
- 3
Fold in the fish and half the basil.
- 4
Divide the cabbage between 4 ramekins or small ovenproof bowls. Spoon the fish mixture on top, filling to just below the rim.
- 5
Stand the ramekins in a deep roasting tin, pour in hot water to come halfway up the sides and cover the tin with foil.
- 6
Bake for 25 to 30 minutes until set and no longer wobbly in the middle.
27 min 30 s - 7
Top each with a teaspoon of coconut cream, the shredded lime leaf, the rest of the basil and the chilli. Serve with jasmine rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.