Ho Mok Pla

Ingredients

• Banana leaves (4-6 large squares)
• Fish fillets (white fish such as cod or tilapia) (1 pound, cut into bite-sized pieces)
• Coconut milk (1 cup)
• Red curry paste (3 tablespoons)
• Kaffir lime leaves (4, shredded)
• Thai basil leaves (1/4 cup, chopped)
• Palm sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Egg (1, beaten)

Instructions

1. Prepare the banana leaves by briefly passing them over a flame or boiling water to make them pliable. Cut them into squares large enough to hold the fish mixture.
2. In a large mixing bowl, combine the fish fillets, coconut milk, red curry paste, shredded kaffir lime leaves, beaten egg, fish sauce, palm sugar, and chopped Thai basil leaves. Mix until well combined.
3. Spoon an equal amount of the fish mixture onto the center of each banana leaf square.
4. Fold the banana leaves over the mixture to form small packets, ensuring they are tightly sealed.
5. Place the packets in a steamer basket lined with additional banana leaves or parchment paper.
6. Steam the packets over simmering water for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Carefully unwrap the banana leaf packets and serve hot with steamed jasmine rice and a garnish of fresh Thai basil.