Hor Mok is a classic Thai steamed fish curry that brings vibrant flavors and a unique texture to the table. This dish combines fresh fish with aromatic herbs and rich coconut milk, all gently steamed in banana leaves to lock in the delicious taste and moisture. It’s a perfect example of how simple ingredients can create an unforgettable meal.
Ingredients
To create the authentic Hor Mok, we gather a precise blend of fresh fish, aromatic herbs, and spices. These ingredients harmonize to deliver the signature rich and creamy texture infused with fragrant Thai flavors.
Main Ingredients
We start with fresh components that form the heart of the dish:
- Fresh white fish fillets (such as cod, snapper, or tilapia), cut into bite-sized pieces, about 400 grams
- Eggs, 2 large, to bind the mixture
- Banana leaves for steaming (optional but traditional)
- Thai basil leaves, a handful for aroma and garnish
- Kaffir lime leaves, thinly sliced, about 3-4 leaves for zest and fragrance
Curry Paste Ingredients
The essence of Hor Mok is its vibrant curry paste, packed with bold flavors. Here is what we use to make it fresh:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Dried red chilies | 8-10 pieces | Soaked and deseeded |
| Fresh red chilies | 2-3 pieces | Chopped |
| Shallots | 3 medium | Peeled and chopped |
| Garlic | 4 cloves | Peeled |
| Fresh galangal | 1-inch piece | Peeled and sliced |
| Lemongrass stalk | 1 stalk | Bottom part chopped |
| Kaffir lime zest | 1 tsp | Freshly grated |
| Shrimp paste | 1 tsp | Optional for depth |
We pound or blend these ingredients into a smooth paste, releasing their robust fragrances.
Coconut Milk and Seasonings
The smooth, creamy texture comes from fresh coconut milk and essential seasonings:
- Coconut milk, 1 cup (full-fat for richness)
- Fish sauce, 2 tbsp for the savory umami punch
- Palm sugar or brown sugar, 1 tsp to balance flavors
- Salt, ½ tsp to taste
Garnishes and Optional Add-Ins
To customize and elevate our Hor Mok, we include:
- Sliced red chili for heat and color
- Fresh Thai basil leaves for brightness
- Coconut cream, a swirl on top before steaming for extra creaminess
- Fresh cilantro, chopped, for garnish
- Mushrooms or tofu as vegetarian-friendly alternatives
These additions highlight the versatility while respecting tradition.
Equipment Needed
To prepare authentic Hor Mok, having the right equipment ensures a smooth cooking process and excellent results. Below is the list of essential tools we need to make this vibrant steamed fish curry:
- Steamer
A reliable steamer is vital. We recommend using a large bamboo steamer or an electric steamer to hold the individual banana leaf cups securely while allowing even steam circulation.
- Banana Leaf Molds or Small Bowls
Traditionally, Hor Mok is steamed in banana leaf cups. If fresh banana leaves are unavailable, small heatproof bowls or ramekins work as excellent alternatives.
- Mixing Bowls
Use medium-sized mixing bowls to combine the fish, curry paste, coconut milk, and eggs thoroughly.
- Mortar and Pestle (or Food Processor)
For grinding the vibrant curry paste ingredients. Using a mortar and pestle allows more control over texture and flavor release, but a food processor speeds up the process efficiently.
- Sharp Knife
A sharp knife is essential for finely slicing herbs like kaffir lime leaves, Thai basil, and red chili for garnish and incorporation.
- Measuring Spoons and Cups
To ensure accurate seasoning with fish sauce, palm sugar, and coconut milk amounts for balanced flavor.
- Spatula or Spoon
For gently mixing the curry paste with fish and liquids without breaking the fish pieces apart.
- Steaming Rack or Plate
If using a pot steamer, a rack or perforated plate will keep the banana leaf cups elevated above boiling water.
| Equipment | Purpose |
|---|---|
| Steamer | Evenly cooks the Hor Mok through steam heat |
| Banana Leaf Molds | Holds the fish mixture shaping traditional form |
| Mixing Bowls | Mix ingredients efficiently |
| Mortar and Pestle | Grind and blend curry paste ingredients |
| Sharp Knife | Prepare herbs and garnishes |
| Measuring Tools | Accurate ingredient proportions |
| Spatula or Spoon | Combine ingredients without mashing fish |
| Steaming Rack/Plate | Elevate cups in steaming pot |
Using this setup, we can achieve the authentic texture and aromatic profile that makes Hor Mok a standout dish in Thai cuisine.
Prep Work
Before steaming our Hor Mok with its vibrant curry and creamy texture, the prep work sets the foundation for flavors and presentation. Let’s break down each essential step for a smooth cooking process.
Preparing the Fish or Seafood
- Choose fresh white fish fillets such as tilapia, snapper, or cod for authentic texture.
- Rinse thoroughly under cold water to remove any impurities.
- Pat dry using paper towels to ensure the curry mixture binds well.
- Cut the fillets into small bite-sized pieces, approximately 1-inch cubes, to allow even cooking and better mixing with the curry paste.
- For seafood variants, peel and devein prawns or cut squid into rings before mixing.
- Keep the fish or seafood chilled until ready to mix with the curry paste.
Making the Curry Paste
Our Hor Mok demands a vibrant and aromatic curry paste. Here’s how we craft it:
| Ingredient | Amount | Preparation |
|---|---|---|
| Dried red chilies | 5-7 pieces | Soak until soft |
| Fresh red chilies | 3 pieces | Roughly chopped |
| Shallots | 4-5 bulbs | Peeled and chopped |
| Garlic cloves | 4 | Peeled |
| Galangal | 1-inch piece | Sliced |
| Lemongrass | 1 stalk | Tender part chopped |
| Kaffir lime zest | 1 tsp | Finely grated |
| Shrimp paste (optional) | 1 tsp | For umami depth |
- Using a mortar and pestle or food processor, grind the ingredients into a smooth, fragrant paste.
- Press firmly and continuously to release the essential oils and combine flavors fully.
- Our goal is a rich, aromatic, and smooth curry paste that forms the backbone of the Hor Mok’s distinct character.
Preparing Banana Leaves or Molds
Presentation is key in Hor Mok. Traditionally, we use banana leaves to impart fragrance and an authentic look.
- Rinse banana leaves thoroughly to remove dirt and any residue.
- Blanch leaves briefly in hot water or pass over an open flame to increase flexibility.
- Cut the leaves into 6 to 8-inch squares or circles depending on the mold size.
- If using banana leaf molds:
- Secure the leaf shape by folding into small bowls or wrap around molds.
- Use toothpicks or kitchen twine to hold the shape firmly.
- If unavailable, substitute with small heatproof bowls or ramekins, greased lightly with oil for easy removal.
- Keep prepared molds ready to receive the curry mixture for steaming.
By carefully preparing our ingredients and molds, we ensure each step of the Hor Mok recipe enhances flavor, aroma, and presentation for an authentic Thai steamed fish curry experience.
Directions
Follow these steps carefully to create our authentic Hor Mok, ensuring every bite bursts with traditional Thai flavors and creamy texture.
Making the Hor Mok Curry Mixture
- In a large mixing bowl, combine fresh white fish pieces with the prepared vibrant curry paste.
- Add 2 beaten eggs to bind the mixture, followed by 1 cup coconut milk to ensure creaminess.
- Season with 2 tablespoons fish sauce and 1 teaspoon palm sugar for the perfect balance of salty and sweet.
- Fold in finely chopped Thai basil and kaffir lime leaves to infuse aromatic notes.
- Mix thoroughly until the consistency is smooth yet slightly thick enough to hold its shape.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh white fish | 300 grams | Main protein |
| Curry paste | 3 tablespoons | Flavor base |
| Eggs | 2 (beaten) | Binding agent |
| Coconut milk | 1 cup | Creaminess |
| Fish sauce | 2 tablespoons | Salty seasoning |
| Palm sugar | 1 teaspoon | Sweetness |
| Thai basil | 2 tablespoons (chopped) | Aromatic flavor |
| Kaffir lime leaves | 1 tablespoon (finely chopped) | Citrusy, aromatic flavor |
Assembling in Banana Leaves or Molds
- Prepare banana leaves by blanching quickly in hot water to make them pliable.
- Cut the leaves into squares approximately 6×6 inches.
- Shape each leaf into a small bowl or use heatproof molds.
- Lightly grease each mold with a thin layer of coconut cream to prevent sticking.
- Spoon the curry mixture generously into each banana leaf bowl or mold, filling up to 3/4 full.
- Garnish each portion with a small slice of red chili and an extra kaffir lime leaf for presentation and extra aroma.
- Fold the edges of the banana leaf up and secure with wooden toothpicks or tie with kitchen string if needed.
Steaming the Hor Mok
- Arrange the filled banana leaf cups or molds in a steamer basket, ensuring they are not overcrowded.
- Steam over boiling water for 20-25 minutes or until the Hor Mok is fully set and firm to the touch.
- To test doneness, insert a toothpick; it should come out clean and the curry should jiggle slightly but hold shape.
- Remove from the steamer carefully using tongs or a spatula.
- Serve hot, topped with a drizzle of coconut cream if desired and accompanied by fresh jasmine rice.
Serving Suggestions
Hor Mok comes alive when paired and presented thoughtfully. These serving ideas help us highlight its unique flavors and enhance the overall dining experience.
Traditional Accompaniments
To complement the rich, creamy texture and bold taste of Hor Mok, we recommend serving it with the following classic sides:
- Steamed Jasmine Rice
The fluffy, fragrant jasmine rice balances the spiced coconut curry and soaks up the luscious sauce.
- Fresh Vegetables and Herbs
Crisp cucumber slices, Thai basil, and cilantro add refreshing contrast and brightness.
- Nam Prik Sauce
A mild chili dipping sauce adds a subtle heat without overpowering the steam-cooked flavors.
- Pickled Vegetables
Sour pickled carrots or green papaya provide a tangy counterpoint to the creamy curry.
| Accompaniment | Flavor Profile | Purpose |
|---|---|---|
| Steamed Jasmine Rice | Mild, fragrant | Balance and soak sauce |
| Fresh Herbs & Veggies | Crisp, refreshing | Brighten and contrast flavors |
| Nam Prik Sauce | Spicy, tangy | Adds subtle heat |
| Pickled Vegetables | Sour, slightly sweet | Cuts richness and refreshes palate |
Presentation Tips
The beauty of Hor Mok is enhanced by its presentation. Here’s how we create an inviting and authentic appearance:
- Serve in Banana Leaf Cups
Keeping the traditional banana leaf molds emphasizes authenticity and enhances aroma.
- Garnish with Coconut Cream and Fresh Red Chili Slices
Drizzle a little coconut cream on top for extra richness and add thin slices of red chili for a vibrant pop of color.
- Use a Small Herb Sprig
Place a small sprig of Thai basil or kaffir lime leaves on each portion to evoke freshness and connect visually to the ingredients inside.
- Warm Plates or Bowls
Serving on slightly warmed dishes keeps the Hor Mok hot longer, preserving its creamy texture and inviting aroma.
“Presentation is not just about looks—it enhances the sensory experience and honors the dish’s cultural roots.”
By focusing on these traditional accompaniments and thoughtful presentation, we bring the authentic Hor Mok experience straight to our table.
Make-Ahead and Storage Tips
To enjoy Hor Mok at its freshest and most flavorful, planning ahead and proper storage are essential. Here are our top Make-Ahead and Storage Tips to preserve the dish’s delicate texture and vibrant taste.
Preparing Hor Mok in Advance
- Make the curry paste ahead: We recommend preparing the curry paste up to 2 days before cooking. Store it tightly sealed in an airtight container in the refrigerator to retain its aromatic intensity.
- Pre-cut and season fish: Cut the fish into bite-sized pieces and season with fish sauce and a little salt. Keep it refrigerated in a covered bowl, ready to mix with the curry paste on the cooking day.
- Assemble but delay steaming: You can assemble the Hor Mok in banana leaf cups or molds and cover them tightly with plastic wrap or foil. Keep them chilled in the fridge for up to 4 hours before steaming. This is great for saving time on serving day.
Storing Leftover Hor Mok
Proper storage keeps Hor Mok flavorful and safe to eat later.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 2 days | Cool to room temperature before refrigerating. |
| Freezer | Up to 1 month | Wrap tightly in plastic wrap and foil, defrost gently in fridge overnight before reheating. |
- Cooling: Allow Hor Mok to cool slightly but not completely before refrigerating to avoid moisture buildup.
- Reheat gently: Steam leftovers over medium heat or microwave covered to maintain moisture and avoid drying out the curry.
Tips for Maintaining Quality
- Avoid freezing Hor Mok with banana leaves still wrapped, as freezing may cause the leaves to lose their texture and impart off-flavors.
- When reheating, add a small splash of coconut milk or water to revitalize the creamy texture.
- Garnish freshly with sliced red chilies or Thai basil after reheating to restore bright flavors and an appealing appearance.
“Storing and reheating with care unlocks the full flavor potential of our Hor Mok recipe even days after preparation.“
By integrating these make-ahead and storage tips into our cooking routine, we ensure deliciousness and authenticity remain unaltered, making Hor Mok perfect for both casual meals and special occasions.
Conclusion
Hor Mok offers a wonderful way to experience authentic Thai flavors right in our own kitchens. Its blend of fresh ingredients and aromatic herbs creates a dish that’s both comforting and impressive. With the right preparation and attention to detail, we can enjoy this traditional steamed curry anytime.
By mastering the techniques and using quality ingredients, we ensure every bite delivers the rich, creamy texture and vibrant taste Hor Mok is known for. Whether for a weeknight dinner or a special gathering, this recipe brings a touch of Thailand’s culinary heritage to our table.
Frequently Asked Questions
What is Hor Mok?
Hor Mok is a traditional Thai steamed fish curry known for its rich, creamy texture and vibrant flavors. It typically combines fresh fish, aromatic herbs, and coconut milk, all steamed in banana leaves.
What are the main ingredients in Hor Mok?
The key ingredients include fresh white fish fillets, eggs, coconut milk, Thai curry paste (made with chilies, shallots, galangal, lemongrass), Thai basil, kaffir lime leaves, fish sauce, and palm sugar.
How is Hor Mok traditionally cooked?
Hor Mok is traditionally cooked by steaming a curry mixture wrapped in banana leaves or placed in banana leaf molds, which keeps the dish moist and infuses it with subtle aromas.
Can I make Hor Mok vegetarian?
Yes, by substituting fish with tofu or vegetables and omitting shrimp paste from the curry paste, you can create a delicious vegetarian version while maintaining authentic flavors.
What equipment do I need to prepare Hor Mok?
Essential tools include a steamer, banana leaf molds or banana leaves for wrapping, and a mortar and pestle for making curry paste. A reliable steamer ensures even cooking.
How should I serve Hor Mok?
Serve Hor Mok hot, ideally with steamed jasmine rice, fresh vegetables, and a side of nam prik sauce. Garnishing with sliced red chili and coconut cream enhances presentation and flavor.
Can I prepare Hor Mok in advance?
Yes, you can prepare the curry paste and pre-cut fish ahead of time. Assemble the mixture but hold off steaming until ready to serve for best texture and flavor.
How do I store leftovers of Hor Mok?
Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for longer storage. Reheat gently by steaming or microwaving to preserve texture and taste.