Hor Mok Pla

Pailin Chongchitnant’s selected haw mok is a Thai fish-and-red-curry custard, also written as hor mok. This version selects sole and cabbage, with coconut milk and eggs giving the steamed mixture its soft, silky character.

Red curry paste is loosened with a little coconut milk before the remaining milk, eggs, palm sugar, fish sauce and finely cut makrut leaves are whisked together. The sliced fish joins the custard before it is portioned into the cups.

The optional banana-leaf strips line the ramekins in crossing layers. Steamed cabbage and Thai basil sit underneath the fish and custard, with space left above the mixture as it expands during steaming.

The cups steam until the custard sets and puffs. A separate optional garnish thickens coconut milk with cornstarch and a little water, making a topping that holds on the surface.

The selected garnish uses the thickened coconut milk, cilantro leaves and fine strips of red bell pepper. Jasmine rice is served separately alongside the completed fish custard.