Tho Ruung Hor Mok (Steamed Thai Fish Custard)

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READY IN: 31mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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″ × 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.
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