Steamed Red Curry Fish (Haw Mok Plaa)

For the red curry paste, soak the dried chillies in warm water for 20 minutes to soften. Drain and roughly chop. Transfer softened chillies to a mortar along with the fresh red chillies. Use a pestle to pound to a smooth paste. Add remaining ingredients one at a time, pounding to a smooth paste before adding the next ingredient. Alternatively, use a food processor.

To make banana leaf cups, break toothpicks in half. Cut 12 x 18cm rounds from the banana leaves. If the leaves are fresh and stiff, heat them a little over a gas flame or in a non-stick frying pan to soften. Stack two rounds together. Make a small pleat in the rough and secure with a toothpick. Repeat to make 3 more pleats to form a square cup. Repeat to make 6 cups.

Whisk the curry paste, coconut milk, flour and eggs together in a large bowl (also add fish sauce, and sugar if using). Add the fish and using a wooden spoon, stir the sauce vigorously for 5 minutes to thicken.

For the coconut cream topping, place ingredients in a small saucepan over low heat and whisk for about a minute or until thickened.

To assemble, place a small handful of cabbage and Thai basil leaves in the base of each banana leaf cup, spoon in three heaped tablespoons of fish curry mixture. Top with a spoonful of coconut cream topping. Top with makrut lime leaves and chilli slices.

Place the cups in a large steamer set over boiling water. Cover and steam for 25-30 minutes or until the fish is just cooked through.

– Fresh or vacuum-sealed banana leaves are available at some Thai/Asian grocery stores. If you can’t find them, use ramekins or muffin tins instead.

– If using Marion’s Kitchen Thai red curry paste – no need to add fish sauce or sugar because the paste is already seasoned perfectly