Categorized | thai food information

Thai Food Recipe: Ho Mok Pla (Fish Curry Wrapped in Banana Leaf)

400 g. Fish (boneless)
1 + 1/2 cup concentrated coconut milk (The creamy part) <<< regular instant coconut milk is fine.
1-2 tbsp. Gang Ped Paste or Panang Paste (Depends on brand and the level of spiciness of each brand)
3 tbsp. fish sauce
1 egg


2 leaves of Chinese cabbage (soft boiled and squeeze the juice out)
1 handful sweet basil
1/2 cup coriander leaves (use as topping)
1 long red chili
1 tbsp. thinly sliced kaffir lime leaves

Banana leaves (cut and make it into a small bowl shape or use small ceramic bowls, or foil cups)

Coconut Cream Dressing:
5 tbsp. Concentrate coconut milk
1 tsp. corn starch or rice flour

Because preparing the a homemade paste is such a hassle. I learned that hassle from cooking Khanom Jeen the earlier recipe. While instant paste doesn’t make much different, only the level of freshness and its aromatic smell. I think you can easily find the instant Gang Ped Paste in any Asian market in the world though.. if not then you can also try Panang Paste.

Panang Paste is less spicy I guess… but the smell you get from it is pretty much the same.

In the south of Thailand, when you talk about spiciness, you could prepare to have your eyes watering from the first bite. Their spiciness is no joke. So, I chose the Panang instant Paste from the morning market instead of Gang Ped because I don’t want to die from spiciness gets into my vain. :D hehe

I just don’t get it how could southern people stands the level of spicy food. They are amazing.

Cooking Instructions:

1. Add fish, Gang Ped paste, fish sauce, coconut milk and beat egg together. Taste it if you like. Uncooked egg is in it I know. :)
2. In a small banana leaves bowls, foil cups or ceramic cups, place soft boiled Chinese cabbage, some amount of sweet basil. Then scoop the mix you get from step1 on top.
3. Steam on boiling water for 20 minutes.

4. Mix coconut milk with corn starch or rice flour pour it on top on the steamed Ho Mok and cook for another 10 minutes.
5. Remove from the stove. Topping the cup with sliced long red chili and kaffir lime leaves and coriander leaves.



This post was written by:

- who has written 308 posts on Joy's Thai Food Recipe & Dessert Blog!.

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

Contact the author

2 Responses to “Thai Food Recipe: Ho Mok Pla (Fish Curry Wrapped in Banana Leaf)”

  1. Sayan says:

    I LOVE ho mok! I eaven make my self! A little different than you, but I love it!


  1. [...] común de preparar el curry tailandés es haw mok. La imagen nos muestra el popular Haw Mok Pla, un paté de pescado que combina huevo, leche de coco y especias. Pese a los ingredientes diversos, el aroma especial te [...]


Please leave comments about Thai food recipes, photos, and videos you find here.

Joys Free Thai Desserts EbookJoy's Photo and Contact link

Click Here! to join my free newsletter to get a FREE copy of my "Top 20 Thai Desserts"eBook!

Email address

Joy’s Famous Pad Thai Recipe Video

Top Food Articles

Thai food recipes & articles about Thailand.

More Thai Food Info


Other Great Thailand Sites

Subscribe to RSS Feed