Image: Mai Siam

Thai Spicy Steamed Fish

Hor Mok


  • 400g white fish - thinly sliced
  • 2 tbsp (50g) Mai Siam Red Curry Paste
  • 1 tbsp Mai Siam?Fish Sauce
  • 250ml Mai Siam Coconut Milk (freeze the rest)
  • 2 kaffir lime leaves
  • 2 red chillies - fine strips
  • 2 eggs
  • A little vegetable oil
  • Coriander leaves - garnish


  • Place half the sliced fish, curry paste, 200gm coconut cream, fish sauce and eggs into a food processor and blend
  • Tip contents into a bowl and mix in the remaining sliced fish
  • Grease the ramekins lightly
  • Spoon the spicy fish mixture into the ramekins and fill to within a centimetre of the brim
  • Place a chilli strip in each pot and spoon a teaspoon of coconut cream over contents of each ramekin
  • Place all the ramekins in a steamer and steam for approximate 25 - 30 minutes
  • When cooked, garnish with a coriander leaf and serve with steamed jasmine rice.


Approx 12 servings