Recipe - Haw Mukh (Fish Custard)

1 pound White fish (cod); cut into
small bite sized chunks
5 tablespoon Finely chopped phak bung
(swamp cabbage (or
spinach))
6 tablespoon Red curry paste
6 tablespoon Finely chopped; freshly
toasted peanuts

SAUCE
3 tablespoon Finely chopped bai makrut
(Kaffir lime leaf or lime
zest)
2 Eggs
6 tablespoon Thick coconut milk
2 tablespoon Fish sauce
2 tablespoon Corn starch
2 tablespoon Prik ki nu daeng (red
Birdseye chilis) julienned

NON CHILI SAUCE
2 cup Coconut milk
4 Egg yolks
2 tablespoon Fish sauce
2 tablespoon Corn starch

Date: Fri, 10 May 1996 11:04:13 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
haw mukh is a rarity : a dish intended as an appetiser or snack. It is
essentially a custard made from curried steamed fish. A non curreid set of
ingredients is included as an "afterthought", though to avoid reptition I
won't repeat the method I leave that to the experience and imagination of
the lovers of bland food.

In Thailand this is steamed in little cups made from banana leaves, pinned
together with tooth picks, but you could just as well use ramekin bowls.

Mix all the ingredients but the peanuts, julienned chilis, phak bung and
fish in a food processor.

Line the bowls with the phak bung, then put the fish in the bowls. Stir the
peanuts and chilis into the sauce mixture and pour over the fish. Leave a
little expansion space at the top of the dish.

Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until
the fish is cooked and the sauce has set into a custard like consistency).

To serve: Either serve the dishes 'as is' with the usual Thai table
condiments, or for a more formal occasion, whip some thick coconut milk,
and garnish each bowl with a couple of teaspoons of the whipped coconut
milk and a slivered red chili.

CHILEHEADS DIGEST V2 #316

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