Haw Mok, Thai Green Curry Steamed Fish

There's a story.

I found this thai dish in Koh Samui.  There was only half an idea what the dish was as the English description of the Thai menu said, "baked fish with green curry sauce." 

Eating the tasty treat included flipping between 'it's hot' ..'it's good' .. 'it's hot' and repeat until finished.  It was absolutely hot and good.

Tongue numbingly hot and curiously, just what exactly is it?

A few years after trying to find a recipe; a kind guy in Malaysia helped (truthfully he did most of the enlightening).  The rest of the dish was created and perfected from taste memory.

We have white fish, steamed in a coconut milk egg 'custard' with green chilli, green curry paste and extra aromats.  The dish is ready when lightly set. 

Ingredients (2)

 

Protein:

250g white fish, finely cut

Aromats:

3 Kafir lime leaves, finely chopped

40g Thai green curry paste

3 green chillies, minced

1 stalk lemongrass, finely sliced

2 tsp frsh ginger, minced

2 TBSP coriander, chopped

Liquid:

200 ml of 50% coconut milk

2 beaten eggs

Method (you'll like this):

Mix all the aromats and liquids.

Pour into a heat proof, foil lined dish.

Top with the flaked fish.

Steam for around 20 minutes over a medium heat until lightly set.

Serve with green beans (and perhaps rice).

Tip:

Make it as hot as you dare, with extra fresh Thai green chilli.

Try pairing with Loïc's Nam Prik:

Nam Prik