Seafood Hor Mok (Thai Steamed Seafood Custard)


by Margarita Lee

recipe by margarita lee

Seafood Hor Mok (Thai Steamed Seafood Custard)

Ingredient (A):

1/3 cup dried Thai chillies
1 Tbsp coarse sea salt
1 bulb garlic
7 shallots
2 Tbsp finely sliced lemongrass, (only the white part)
1 Tsp finely sliced limau perut (kaffir lime) rind
3/4 inch pieces of fresh turmeric root
1 Tbsp shrimp paste
2 tsp coriander root

Ingredients (B):

150g fish fillet of Red Snapper (slice fish into thin slices)
100g prawn
100g squid
300 ml coconut milk (simmer for a few minutes until bubbly and the oil begins to separate)
1 Tbsp rice flour or green pea flour
1 Tsp peanut butter (optional)
10 fresh Thai basil leaves
1Tbsp fish sauce
2-3 Tsp palm sugar/sugar to taste
2 -3 screw pine leave/ pandan leave (cut into square)
15 banana-leaf cups (make the banana-leaf cups by cutting the leaves into circles and using either chopsticks or staples the corners to create cups)
2-3 red Chillies cut into fine inch-long slivers
8-10 fresh kaffir lime leaves, cut into very fine slivers
5 eggs (lightly beaten)


  1. Blend Ingredient (A) into smooth paste, keep aside.
  2. Prepare 15 banana-leaf cups for fish custard (ramekins or cupcake tray will hold the fish custard during steaming).
  3. Mix half the coconut milk with the blended ingredient (A).
  4. Stir in fish, prawn, squid and beaten eggs.
  5. Add in rice flour, add fish sauce  and palm sugar.
  6. Add in the rest of the coconut milk a little at the time. Keep 3-4 Tbsp for later use.
  7. Stir vigorously with a wooden spoon. Keep stirring until the mixture thickens to a smooth thick paste.  Add 2/3 of the slivered kaffir lime leaves, reserving the rest for garnishing.
  8. Line the bottom of banana leaf cup  with pandan leaf
  9. Fill each banana cup with seafood mixture. Place the filled cups on steamer racks and steam over high heat for 15 minutes.
  10. Decorate the top of each cup by spooning some coconut cream onto the center. Garnish with slivers of red chillies and kaffir lime leaf.

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