Cooking your own food not only gives you delicious food, but also relaxes you and gives you a chance to spend time with yourself.
Hello, my lovely friends, are you all there? Today, I would like to invite you to make a special recipe for steamed sea fish curry that I used to sell very well at Koh Ngoen. I remember that at that time, customers really liked my steamed fish curry, saying that the curry paste was amazing, the fish was fresh and bouncy, and you also got to enjoy the fresh ingredients from the sea. Today, I will take everyone to follow the recipe. Let's escape, I guarantee that it will be delicious. If you are ready, let's explore the kitchen and garden together.
Ingredients and Ingredients
▪︎ Fresh sea fish 250 grams (as desired)
▪︎ Curry paste 1 1/2 tablespoons
▪︎ Shrimp paste 1 teaspoon
▪︎ Coconut milk 1 box 125 ml
▪︎ Chicken eggs (organic) 2 eggs
▪︎ Vegetables: taro leaves, young shoots, carrots, baby corn
▪︎ Coconut milk for topping 50 ml
▪︎ Banana leaves for making Krathong
▪︎ Mint leaves for decoration
▪︎ Shredded kaffir lime leaves for decoration
▪︎ Cornstarch 1 tablespoon
▪︎ Fish sauce 2 tablespoons
▪︎ Seasoning powder 1 teaspoon
▪︎ Sugar 1 teaspoon
▪︎ Olive oil 2 tablespoons
Leave the kitchen, walk into the garden and cut banana leaves first. Today I'm using wild banana leaves to make baskets to put steamed fish in. Today we'll use ingredients from the garden. Normally they use a Mac or toothpick. Today I'm using coconut leaves because I have many trees planted in my garden. When cutting banana leaves, choose leaves that aren't too old. Then wash them clean with plain water and wipe them dry with a cloth.
Let's start by making the Krathong. Take the banana leaves that have been prepared and place them on top of each other, 3-4 leaves. Then use a cup, turn it upside down on the banana leaf, then use a knife to cut along the cup. This will give you a round banana leaf. The next step is to take 2 pieces of banana leaves and fold them in at the corners, one corner at a time until all 4 corners are done. Then you will have a banana leaf cup for steaming Hor Mok.
It's time to collect ingredients from the side of the house. Today, the vegetables used are betel leaves, betel leaves, and chopping board shoots.
Walk around the house to collect a little bit of each. And I don't forget to collect mint leaves to decorate the food.
When the ingredients from my garden are ready, let's go.
Prepare the fish by washing it clean. Then, cut the fish into bite-sized pieces. Let it sit in the garden for a while. Rinse it with clean water. Let it drain on a colander. Then, cut it into small pieces. The carrots and baby corn are the same. Cut them into small pieces to add color to this menu.
Prepare the seasonings according to the recipe.
method
Mix all ingredients as shown in the picture. Then season according to the recipe. Today I have a normal labor-saving tool. If we don't make a lot, we can use a ladle to mix everything together. But today I use a labor-saving tool, which is a blender. Pour the ingredients into the blender, then press the button to let the blender work for about 1 minute.
You will get a thick and yellow curry. You can taste it and adjust the flavor as you like.
Put the blended mixture back into a container. Add the fish, baby corn, and carrots and mix well again.
Before I put the steamed fish curry into the cups, let's boil some water first. While waiting for the water to boil,
Now it's time to scoop the steamed fish into the cups. Cut it almost full. You will see steamed fish with lots of meat. I put it in pieces. Or if you like fish meat, you can chop it finely.
Arrange in a steamer. Steam the Hor Mok in boiling water for about 20-25 minutes or until cooked.
Close the lid of the steamer and wait.
While waiting for the Hor Mok to cook, let's make the coconut milk topping for the Hor Mok. Mix the coconut milk and cornstarch together and then heat over low heat, stirring slowly until the coconut milk thickens and turns off the stove.
When the time is up as specified, open the lid of the steamer and take out the Hor Mok. Decorate with the prepared coconut milk and sprinkle with kaffir lime leaves. Decorate with mint leaves. Ready to serve hot Hor Mok with steamed rice. How is it, my friends, with this menu? I hope you friends like it. Thank you to all my friends who came to read and follow. Today I must say goodbye for now. See you again in the next post. Bye-bye.