Steamed Fish Cury Recipe (Haw Mok) ห่อหมก | Thai Recipes
Haw Mok (or Hor Mok) is a spicy fish curry and a smooth, silky custard rolled into one! This unusual combination is a classic, traditional Thai dish that’s one of my mom’s favourite meals!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Thank you for watching!
Time to update this dish, let's do a crab version maybe?
Thank you Pailin. I modified the flavour a little and use pomfret fish. Taste so good.
Such a surprising dish. Will definitely give it a go after tasting it recently at a restaurant.
yummy 😋
Hi, i used batam (slice). How come a white stuff (it is from batam fish) surfaced, looking like coconut milk?
Looks so yummy. I wanna eat all 3!!
👍🏻
Would you have a vegetarian version please? Korpkunka~🙏🏻
👋 Pailin how are you and your family ? I make your satay recipe today, with chicken and everyone in my family so impressed and love this dish so much and requested it again for our next gathering…so thank you so much for sharing this wonderful dish, and we never order this dish in the restaurant anymore since we can eat a ton more at home .🥰🧑🏻🍳🙏🏻👌
I will definitely try this one, which i had never heard about before!
Thanks !! Found this recipe….my favorite in khrua thai restaurant riyadh.
Love this!! I just had my first Hor Mok at a teeny Thai place called 'Aim Thai' here in Houston! I've had a lot of Thai and couldn't resist trying something new even though it sounded a little … interesting. I'm so glad I did! The owner's eyes lit up when I asked if I should try it, and said "Oh, it's GOOD!" so I knew I was in for a good time – and it was amaziing! And the rice was in a heart shape! Your recipe seemed very similar so I know it will be great! I know I could never make it as good as she does, but I may try – I do love the teacup idea! I have a lot of Turkish coffee cups.
It's a common food in Southeast Asia, some people please don't claim to be yours only, thanks.
Easy way to check seafood to correct temperature is use thermometer reach 145 F all seafood
So boss!
where can I buy the same steamer pot you use? I was going to buy the bamboo style but even they are very expensive. I should have brought some back to US when I went to Thailand for the last time but I really screwed myself. What do you think and your cooking is the same as my Ex Wifes!! AWESOME!!! she was the master of Thai cooking as you are but she drained all my money and left, Don't know why?
This is Khmer traditional food, please express in your VDO, thanks
You always make me hungry and Crave Thai food 😋Why doesn't most Thai restaurants cook good authentic Thai food?I am lucky enough to have a very good Thai restaurant in driving distance.
Your my inspiration 💋
This is not Thai dish. It’s Cambodian National food. Your recipe is too basic
It’s your very old video. Made it today came out prefect. The fish was soft the texture was of a soufflé. New family favourite.
I had completely forgotten about this dish from 40 years ago working in Thailand. It is superb.
Looks incredible. I’ll let you know how goes my attempt
My custard taste ok on top but made a consomme on the bottom….. why?
could I replace red curry paste with green curry paste?
I had amok 30 years ago in a small Cambodian restaurant in Paris and they had lots of variations, red, green and yellow, fish or poultry, it was divine, thanks for this recipe Pai that i will not fail to try !
I love you Pailin
ถ้าทำกับเครื่องแกงปักษ์ใต้จะอร่อยมากค่ะไปเมืองไทยกินแต่ห่อหมกปักษ์ใต้
Hey Pai… 🙂 these can freeze well too right?
PSA. BANANA PEELS DON'T WORK
Hi! Great recipe. But I notice my finished product is watery on the bottom. Is there a way to reduce that? Should I foil wrap the top so it reduces the water from the lid dripping in?
why coconut milk and not cream?
Looks so yummy with little good fish sauce . My mom used to make it so delicious..
Can u pleaseeee do a video hor muk mar pau onn? Or this is the same?? I tried in one Thai restaurant and it's insanely good!
น่าทานมากๆค่ะ
Today i made the second time thice recepi! I love it! Yuuum!🌻
Great recipe, I prefer your recipe to the Mousse type. Thank you.
Thank you. Great recipe.
Can i just use bitter leaf instead cabbage?
actually its called steamed fish with curry paste, not steamed red curry. Haah Mok is not even reddish. eye rolling**
You are awesome!