Homok" is a variety of steamed red curry, most often prepared with fish. It is also a popular recipe with a seafood mix or even with meat. The mixture is cooked in a banana leaf and includes a vegetable and herb bed. Here it is made with cabbage and Thai sweet basil but it is also very common to find banana blossom for example.
For 4 pieces (Serves 2 as a main course or 4 as a starter).
8 banana leaves discs, about 18 cm in diameter (otherwise 4 ramekins)
80 g cabbage, thinly sliced
A handful of Thai sweet basil leaves
160 grams fish fillet, coarsely chopped
1 egg
1 tablespoon fish sauce
½ teaspoon salt
1 teaspoon coconut sugar
1 tablespoon tempura flour
100 ml coconut cream
2 kaffir leaves, finely sliced
To garnish:
4 teaspoons coconut cream
1 kaffir leaf, finely sliced
½ fresh red cayenne pepper, finely sliced
Prepare banana leaves cups using two leaves at a time, shiny side out, using staples or wooden toothpicks. Divide cabbage and basil between the cups.
When the curry paste is smooth, add the fish and pound until the mixture is homogeneous. Then add the egg, seasoning (fish sauce, salt, sugar), flour and coconut cream. Pound again. Add the kaffir lime leaves and mix well.
Divide the mixture between the cups. Steam for approx. 20 minutes (or until the curry temperature of the curry is 70°C) and then leave to stand for 5 minutes in the steamer.
Garnish with coconut cream, kaffir lime leaf and cayenne pepper. Serve with rice.
