Hor Mok Pla, Haw Mok, Thai Steamed Fish Curry Custard
This thai hor mok recipe blends white fish with red curry paste, coconut milk and egg into a silky custard, spoons it over cabbage and Thai basil in banana-leaf cups, and steams it until just set, finished with coconut cream, chilli and makrut lime leaf. One serving is about 348 g.
Hor mok is a steamed curry of central Thailand, a cousin of the Cambodian fish amok: fish pounded with red curry paste, coconut milk and egg, then steamed in folded banana-leaf cups until it sets into a soft, mousse-like custard. The banana leaf is not decoration — it scents the custard as it steams and holds it in neat portions. It is sold in markets across Thailand and served at home with rice, a dish that is neither a soup nor a stir-fry but something in between.
Pairs well with: Serve hot with steamed jasmine rice and a crisp cucumber salad.
Provenance
Thailand
Central Thailand Classic
East & South Asia
Time Dedication
1h 5m
40m prep • 25m cook
Batch Yield
4 Servings
450 kcal per serving
1 serving ≈ 348 g
Technical Skill
Intermediate
Medium (Steamed Custard)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Central Thailand Classic
Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
Good hor mok is soft and silky like a quiche, fragrant with banana leaf and lime, and just set — never rubbery, dry or swimming in oil.
Execution Methodology & Culinary Technique
Prep Stage: Mince the Fish and Make the Cups
40 Mins • Mincing, Chopping and Folding
Mince 300 g of the fish in a food processor until smooth, and cut the remaining 200 g into bite-size chunks. Shred the cabbage, pick the basil, julienne the chillies and shred the lime leaves. Soften the banana leaves and fold eight cups, pinning each with a wooden cocktail stick, or line eight ramekins with leaf strips.
Maestro Tip: Keep the fish cold while you mince it — warm fish makes a grainy custard.
10 Mins Room temperature, about 20°C (68°F)
Whisk the red curry paste into 300 ml of coconut milk until smooth, then beat in the eggs, fish sauce, palm sugar, 15 g of rice flour and the salt. Fold in the minced fish and stir with your hand or a spoon in one direction for 2 to 3 minutes until the mixture turns sticky and glossy — this is what gives hor mok its mousse-like body. Fold in the fish chunks last so they stay whole.
Stir in one direction only; back-and-forth stirring breaks the protein strands that set the custard.
Done when: The mixture is thick, sticky and evenly red, with the fish chunks spread through it.
10 Mins Room temperature, about 20°C (68°F)
Put a small handful of shredded cabbage and a few basil leaves in the bottom of each cup. Spoon the custard over the top, filling each cup about three-quarters full, and smooth the surface. This thai hor mok recipe makes eight cups, two per serving.
Do not overfill — the custard puffs up as it steams and will spill over the rim.
Done when: Each cup is three-quarters full with a smooth, even surface.
20 Mins Steaming, 100°C (212°F)
Set the cups in a steamer over boiling water, cover, and steam for 18 to 20 minutes until the custard is just set — it should tremble slightly in the centre when shaken, like a soft quiche. The fish must reach at least 63°C (145°F) throughout. While they steam, whisk the remaining 100 ml of coconut milk with 5 g of rice flour and a pinch of salt, and warm it gently until it thickens slightly.
Do not lift the lid in the first 10 minutes — the escaping steam makes the custard sink.
Done when: The custard is set at the edges with a gentle wobble in the middle, and a skewer comes out clean.
5 Mins Hot, about 75°C (167°F)
Spoon a little of the thickened coconut cream over each cup, then scatter the shredded makrut lime leaves and chilli strips on top. Serve hot, in the cups, with steamed jasmine rice on the side.
Serve the cups straight from the steamer — hor mok firms up and dulls as it cools.
Done when: Each cup wears a white cap of coconut cream with red chilli and green lime leaf on top.
Finishing Touches & Plating
Open a cup at the table and breathe in the banana leaf and lime leaf before the first spoonful — the custard should be soft and silky, never rubbery, with chunks of fish inside and the coconut cream on top.
Nutritional Physiology & Benefits
Energy
450
kcal / serving
Protein
31g
Complete AA
Carbs
18g
Complex
Fats
29g
Healthy
| Energy | 450 kcal |
| Protein | 31 g |
| Carbohydrates | 18 g |
| Fat | 29 g |
| Fibre | 3.8 g |
| Sugar | 9.6 g |
| Sodium | 1155 mg |
| Energy | 129 kcal |
| Protein | 9 g |
| Carbohydrates | 5.3 g |
| Fat | 8.3 g |
| Fibre | 1.1 g |
| Sugar | 2.8 g |
| Sodium | 332 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin B12 and selenium (fish), vitamin C (chilli and cabbage), vitamin K (Thai basil and lime leaves), and vitamin A (red curry paste).
High in Protein
About 31 g of protein per serving from the fish and egg, which helps keep you full for hours.
Fish, Herbs and Greens
White fish brings B12 and selenium, while cabbage, basil and chilli add fibre and vitamin C.
Steamed, Not Fried
Steaming keeps the custard light and silky with no extra frying fat — the richness comes from coconut milk.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
Plain rice soaks up the rich, spicy custard and balances the heat — hor mok is almost always eaten with rice.
Vegetables
Cucumber Salad
Cool, crisp cucumber with a little vinegar cuts through the coconut richness and refreshes the palate.
Drinks
Iced Lemongrass Tea
A cold, fragrant drink cools the chilli heat without dulling the curry flavour.
Full Menus
As a Thai Dinner
Serve two cups per person with rice, a clear soup and a stir-fried green for a complete Thai dinner.
Complete menu
Serve two banana-leaf cups per person with steamed jasmine rice, cucumber salad and iced lemongrass tea — a complete Thai dinner.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Extra Fish Sauce at the Table
One serving already carries about 1,155 mg of sodium — extra fish sauce pushes it higher still. This is general guidance, not medical advice.
Eating the Banana Leaf
The leaf is a wrapper and a flavouring, not food — eat the custard out of the cup and leave the leaf behind.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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