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Hol Molk Steam Fish Recipe

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This recipe for Hol Molk Steam Fish, by , is from UNIQUE CREATIONS in THAI KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
samnieng watson
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of coconut milk, top layer only (if could better fresh)
300 g of fish, cut into small cubes
2 tbsp red curry paste
3 tbspsalt
8 leaves of lime leaves cut into thinly slice
1 ccabbage, shredded
20 basil leaves
2 tablespoon of rice flour
to steam, baking cup can be use or make a cup out of banana leaves for a better teast..
2 hole chillie for garnish thinly slice

Directions:
Directions:
Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). This coconut cream is for topping.
In a large bowl, curry paste, fish, coconut milk ( leave some for topping), salt and thinly slice of lime leaves (leave some for garnish) and mix until thicken.
Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
Divide the fish and vegs mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & fish cooks this will shrink down), top with the lime leave and steam for 15 minutes (or until chicken is cooked).
Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60
Personal Notes:
Personal Notes:
Hol Molk is a steam fish that perpair in Red Curry paste and coconut cream. Best serve with Jasmine rice.

 

 

 

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