Hoh Mok Pla or steamed curried fish
Main Ingredient
Serpent head fish meat 400 g.
Grated coconut 200 g.
Rice flour 5 g.
egg 1
fresh yaw leaves 20 leaves
Minced kaffir lime leaves 30 g.
Minced coriander 16 g.
Minced chilli 1
Fish sauce 15 g.
Banana leaves for making the cups
Chilli paste Ingredient
Dried chillies 5
Garlic 3 Bulbs
Minced galangal 16 g.
Krachai 8 g.
Lemon grass 16 g.
Kaffir lime skin 8 g.
Minced coriander root 8 g.
Pepper seed 5 Seeds
Salt 3 g.
Shrimp paste 5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Chilli paste cooking
Pound all the mixture until thoroughly ground
Slice the fish
Squeeze the grated coconut for 2 cups of coconut cream, take one cup aside, mix the rice flour, stir until dissolved, boil and take aside
Mix another cup of coconut cream with chilli paste, stir and add fish meat, egg and fish sauce
Add sweet basil and coriander, stir until mixed
Make the cup with banana leaves, lay yaw leaves, put the fish mixture and steam until done, garnish with coconut cream and chilli and steam 3 minutes more
http://www.thaifoodtoworld.com/home/recipedetail.php?recipe_id=13
ไม่มีความคิดเห็น:
แสดงความคิดเห็น