Homok fish custard

cooking time :

20 MIN

serving :

20 MIN

March 12, 2021

ingredients

• 300g BE red curry sauce (1 pack)
• 400g of Fish filet (diced)
• 4 Eggs
• 1 tsp Salt
• 1 handful of Thai basil leaves

Optional : Kaffir lime leaves, serrano chilies and 1 Tbsp of coconut cream for garnish

Homok fish custard

cooking steps

STEP 1

Cut 400g of de-boned fish into pieces.

STEP 2

In a bowl add the red curry sauce and mix it with 4 eggs and salt

STEP 3

Prepare bowls using banana leaves or folded aluminium or simply use ceramic ramekins.

STEP 4

Assemble the custards : at the bottom of each tray, add 10 leaves of holy basil, then the pieces of fish and top up with the curry sauce & eggs mixture.

STEP 5

Steam cook the trays for 15 minutes. When ready, garnish it with coconut cream, kaffir lime and slices of chili on top. And serve with hot Thai jasmine rice.

Chef s Tip

This recipe is made with seabass fish but works perfectly with salmon, barramundi or another white fish fillet. Using ready-made curry sauce enable to make this recipe faster and easier, but you can also bake it ‘from scratch’ with red curry paste and coconut cream.