Tho Ruung Hor Mok (Steamed Thai Fish Custard) Recipe

Name: Tho Ruung Hor Mok (Steamed Thai Fish Custard)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 1 1/2 lbs grouper (boneless and skinless) or 1 1/2 lbs red snapper fillets, finely chopped (boneless and skinless); 2 cups coconut milk; 1/3 cup red curry paste; 1 tablespoon fish sauce; 2 1/2 teaspoons palm sugar, finely chopped or 2 1/2 teaspoons packed dark brown sugar; 2 eggs; 13 kaffir lime leaves, very thinly shredded; kosher salt, to taste; 1/4 cup basil leaves, chiffonade cut; 1 1/2 teaspoons cornstarch; 1 red Thai chile, stemmed and very thinly sliced crosswise

Servings: persons

1 1/2 1 1/2 lbs grouper (boneless and skinless) or 1 1/2 lbs red snapper fillets, finely chopped (boneless and skinless)
2 cups coconut milk
1/3 cup red curry paste
1 tablespoon fish sauce
2 1/2 teaspoons palm sugar, finely chopped or 2 1/2 teaspoons packed dark brown sugar
2 eggs
13 kaffir lime leaves, very thinly shredded
kosher salt, to taste
1/4 cup basil leaves, chiffonade cut
1 1/2 teaspoons cornstarch
1 red Thai chile, stemmed and very thinly sliced crosswise

1
["Heat oven to 350 degrees F.", "Process fish, 1 cup coconut milk, curry paste, fish sauce, 2 teaspoons sugar, and eggs in a food processor until very smooth, 1-2 minutes. Stir in 12 shredded lime leaves, season with salt.", "Divide half the fish custard between ramekins, top each with basil leaves, and cover with remaining custard.", "Place ramekins in a 9"" x 13"" baking pan; pour boiling water into pan so that it comes halfway up sides of ramekins.", "Bake until custards set and begin to pull away from sides of ramekins, about 16 minutes.", "Meanwhile, heat remaining coconut milk and sugar with cornstarch in a 1-qt saucepan over medium-high heat; cook, stirring, until thickened, about 2 minutes.", "Remove pan from oven and remove ramekins from water; top each with some of the thickened coconut milk, and sprinkle with remaining shredded lime leaf and chiles."]

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 1 1/2 lbs grouper (boneless and skinless) or 1 1/2 lbs red snapper fillets, finely chopped (boneless and skinless), 2 cups coconut milk, 1/3 cup red curry paste, 1 tablespoon fish sauce, and more.

Yes, Tho Ruung Hor Mok (Steamed Thai Fish Custard) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tho Ruung Hor Mok (Steamed Thai Fish Custard)

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