Thai Ho Mok Pla
|Fish||400 Gram (Boneless)|
|Concenterated coconut milk||1 1⁄2 Cup (24 tbs)|
|Gang ped paste/Panang paste depends on brand and the level of spiciness of each brand||2 Tablespoon|
|Fish sauce||3 Tablespoon|
Add fish, Gang Ped paste, fish sauce, coconut milk and beat egg together. Taste it if you like. Uncooked egg is in it I know.
In a small banana leaves bowls, foil cups or ceramic cups, place soft boiled Chinese cabbage, some amount of sweet basil. Then scoop the mix you get from step1 on top.
Steam on boiling water for 20 minutes.
Mix coconut milk with corn starch or rice flour pour it on top on the steamed Ho Mok and cook for another 10 minutes.
Remove from the stove. Topping the cup with sliced long red chili and kaffir lime leaves and coriander leaves.
Calories 739 Calories from Fat 463
% Daily Value*
Total Fat 51 g79.1%
Saturated Fat 25.9 g129.5%
Trans Fat 0 g
Cholesterol 209.7 mg69.9%
Sodium 2969 mg123.7%
Total Carbohydrates 16 g5.3%
Dietary Fiber 0 g
Sugars 9.4 g
Protein 53 g105.1%
Vitamin A 7.2% Vitamin C 0.19%
Calcium 4.9% Iron 12.1%
*Based on a 2000 Calorie diet