Hor Mok Pla
ห่อหมกปลา·(hòr mòk pla)
The Thai Rice Cooker Savior (Office Lunches & Mini-Fridge Mains)
Hor Mok Pla is a savory, coconut-rich soufflé, not a precious weekend project tied to the days when cooks spent hours meticulously folding banana leaves and beating the paste in a clay pot until their arms gave out. This version steals the genius emulsion technique—stirring in a single direction over ice—but swaps the grueling manual labor for a quick pulse in the food processor, scraping the fish, coconut cream, and Maesri red curry paste directly into the rice cooker insert. Press the cook button, pack the Tupperware, and let the breakroom microwave do the rest.
Before you start
Blanch the shredded cabbage in boiling water for one minute, then plunge into ice water.
Squeeze handfuls of the cabbage as hard as you can to wring out all excess water, otherwise it will weep and ruin the custard.
Pulse the uncut half of the fish in a food processor for thirty seconds until a smooth, sticky paste forms.
This mimics the traditional scraping of the fish and provides the structural integrity of the dish.
Line four ramekins with the squeezed cabbage and fresh basil leaves.
Use ceramic ramekins or small foil cups that will fit comfortably inside your rice cooker's steamer basket.
Ingredients
- firm white fish1 lb
- Thai red curry paste3 tbsp
- brined krachai2 tbsp
- full-fat canned coconut milk1 cup
- egg1 large
- fish sauce1 1/2 tbsp
- palm sugar1 tbsp
- makrut lime leaves5 med
- Napa cabbage1 cup
- Thai sweet basil leaves1/2 cup
- thick coconut cream1/3 cup
- rice flour1 tsp
- red chili1 med
Method
- 01
Transfer the fish paste to a bowl set over ice, add the curry paste, krachai, and egg, and stir continuously in only one direction.
Do not stir back and forth; keeping a single direction aligns the proteins and creates that authentic bounce.
- 02
Slowly stream in the chilled coconut milk, fish sauce, palm sugar, and three of the sliced lime leaves while maintaining the single-direction stir.
Keep stirring for five to eight minutes until the mixture turns heavy, thick, and sticky, then fold in the reserved fish chunks.
- 03
Divide the custard into the prepared ramekins and place them in the steaming basket of your rice cooker over a pot of cooking jasmine rice.
Close the lid and steam for fifteen to twenty minutes, or until the custards are puffed up and firm to the touch.
- 04
Whisk the thick coconut cream and rice flour in a small saucepan over medium-low heat.
Stir constantly just until the mixture bubbles and thickens into a glossy, opaque glaze, then remove from heat.
- 05
Spoon a dollop of the thickened coconut glaze over each set custard.
Top with the julienned red chili and the remaining sliced lime leaves, then close the rice cooker lid for one more minute on warm to set the garnish.
Notes
Do not attempt this without krachai.
Also known as fingerroot, this earthy, peppery rhizome entirely neutralizes fishiness and is non-negotiable for authentic Thai seafood curries. Find it brined in jars at your local Asian grocer.
Curry paste saltiness varies wildly.
Store-bought pastes like Maesri are notably saltier than homemade; adjust your fish sauce accordingly.
From Cook Thai in America.