Hor Mok - Thai-style steamed seafood in banana leaf
a recipe from a well-travelled aunty...
we recently paid our favourite crab / seafood vendor, Aunty Mei Zhen of Aunty’s Crabs a visit. previously we were given the honour of cooking for her using the crabs she was selling at her stall (watch TikTok video here). this time, she was so eager to cook for us instead!
aunty showed us to how to make her simplified version of Hor Mok, a Thai dish of seafood in spiced custard, a sibling to the local otak-otak / ‘otah’. this was a dish she learnt from her extensive time travelling around Thailand.
the use of store-bought tom yum paste and pre-made yong tau foo fish paste makes this super easy to prepare and is best with the use of fresh seafood if the best quality. we also love how the addition of sliced lime leaves gives the Hor Mok a bright, citrusy and perfumey fragrance.
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get ingredients for this recipe here:
prawns, squid, batang fish fillets, fish paste, tom yum paste, coconut cream
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