Haw moak can be viewed as 3 layer dish. The bottom: vegetables. The middle: fish mixture And the topping: coconut milk with garnish.
The middle: Mix the fish, curry paste, coconut milk, Chinese keys, egg and fish sauce together in a mixing bowl. I sometimes marinate the fish for overnight to get the flavors inside the fish. Slice the fish thinly will work, too.
The topping: Put a few tablespoons of coconut milk in a small bowl. Add a pinch of flour to the coconut milk, mix it well and set aside.
The bottom: Line the sliced cabbage or Thai basil leaves on the bottom of a small shallow dish. If your vegetables seem to fill up the dish, steam them until they wilt before add the fish.
Add the fish mixture on top of the vegetables. Steam until the fish is cook, about 10 minutes. Then, spoon the coconut milk on top. Sprinkle the kaffir lime leaves and cilantro leaves on top. If you have some red bell pepper or other red pepper, add a sliver for color. Steam for 5 more minutes. Serve hot with rice.
Haw moak can be viewed as 3 layer dish. The bottom: vegetables. The middle: fish mixture And the topping: coconut milk with garnish.
The middle: Mix the fish, curry paste, coconut milk, Chinese keys, egg and fish sauce together in a mixing bowl. I sometimes marinate the fish for overnight to get the flavors inside the fish. Slice the fish thinly will work, too.
The topping: Put a few tablespoons of coconut milk in a small bowl. Add a pinch of flour to the coconut milk, mix it well and set aside.
The bottom: Line the sliced cabbage or Thai basil leaves on the bottom of a small shallow dish. If your vegetables seem to fill up the dish, steam them until they wilt before add the fish.
Add the fish mixture on top of the vegetables. Steam until the fish is cook, about 10 minutes. Then, spoon the coconut milk on top. Sprinkle the kaffir lime leaves and cilantro leaves on top. If you have some red bell pepper or other red pepper, add a sliver for color. Steam for 5 more minutes. Serve hot with rice.
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