Hor Mok Pla | Steamed Thai Fish Soufflé
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Descoperă savoarea autentică a bucătăriei thailandeze cu Hor Mok Pla: fileuri delicate de pește alb gătite la abur într-o cremă aromată de lapte de cocos, pastă de curry roșu și busuioc proaspăt. O textură catifelată tip soufflé ce se topește în gură, servită alături de orez Jasmine aromat.
Ingredients
Preparation method
Preparing the mixture
Rinse and drain the Jasmine rice thoroughly, then cook it in water with a pinch of salt according to the package instructions, until fluffy and fragrant.
Dice two-thirds of the white fish fillet and finely chop it in a food processor, and cut the rest into bite-sized pieces for texture.
In a large bowl, whisk the eggs with the coconut milk, red curry paste, fish sauce, and brown cane sugar until smooth and silky. Fold in the minced fish and the fish pieces, stirring vigorously for a few minutes to create a fluffy, soufflé-like texture.
Chef's tip
For an even airier texture, stir the coconut cream and fish in one direction with a spatula for 3-4 minutes before cooking.
If you want an authentic traditional presentation like in Thai street markets, you can cook the mixture in cups made from banana leaves or parchment paper.
15 min
Under an hour
