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Hor Mok Pla | Thai Fish Curry Soufflé
(0)
40 min
Under an hour
Gurkerl Küche
Hor Mok Pla ist ein königlicher Thai-Klassiker: Zartes Kabeljaufilet, verfeinert mit roter Currypaste und samtiger Kokosmilch, sanft im Wasserbad im Backrohr gegart. Serviert mit duftendem Jasminreis – ein herrlich saftiges Geschmackserlebnis für Feinschmecker!
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Prepare two ovenproof ramekins and line the bottom of each with fresh basil leaves. Deseed the chilli pepper and cut into thin strips. Wash the lime with hot water and finely grate some of the zest.
Pat the cod fillet dry and cut into coarse pieces. Set aside about a quarter of the fish for the filling, and place the remaining fish into a blender or food processor.
Preparation & Steaming
Puree the fish in the blender with the red curry paste, fish sauce, cane sugar, egg, and 150 ml of the coconut milk (reserve the remaining 50 ml for garnishing) into a fine, creamy paste. Stir in some lime zest.
Chef's tip
Tip: For an even more authentic Thai aroma, you can also traditionally use banana leaves to line the ramekins.
Ingredients
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