Day 14 ‘Get Your Jelly On’: Thai fish hor mok

Thai fish hor mok

Thai fish hor mok

* This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *

UPDATE:

Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:

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In our first blog post of this Jellyriffic competition, we submitted an entry for steamed egg custard. As we worked on this recipe, we found it interesting to compare and contrast the egg custards of different cultures. The taste and flavour of a Japanese chawan mushi is subtle and elegant while a Thai hor mok has a little more spice and flavours due to the use of fragrant ingredients.

This recipe is also very similar to a Malaysian otak-otak which can either be spicy fish paste stuffed into pandanus or screwpine leaves and grilled over a barbeque or fish parcels wrapped with banana leaves and gently steamed. I used to really enjoy the grilled otak-otak but this steamed Thai hor mok takes the prize for its elegance in flavours and textures – soft and creamy with chilli, lemongrass, kaffir lime and coconut flavours.

Day 14: Main – Thai fish hor mok

Thai fish hor mok

Thai fish hor mok

We knew this hor mok would taste sensational so we steamed two extra ones for lunch and as it turned out, this is one of the simplest and tastiest Thai recipes.
It is definitely one of our all time favourites, thanks to a particular magical ingredient called Gimson nyona red curry. It is a ready made sauce that is absolutely made to complement steamed seafood such as fish, prawns and squid. Key ingredients in this sauce include chilli, torch ginger, turmeric, galangal, candlenut, lemongrass, tamarind, onion and garlic.

Gimson nyonya red curry sauce

Gimson nyonya red curry sauce

We have been using a range of Gimson sauces in our cooking for years and the good thing about this sauce is that it does not require any other ingredients to cook with your favourite meats or seafood except perhaps a bit of garnishing if you are entertaining or having a dinner party.

This particular sauce is manufactured in Malaysia and can be found in Asian grocers in Sydney although generally, it appears to be stocked by the larger grocers.


The ling fish pieces in this hor mok is tender and each mouthful is soft, creamy with gentle flavours of chilli, lemongrass and kaffir lime.

Velvety soft and creamy flavours of chilli, kaffir lime, lemongrass and coconut

Velvety soft and creamy flavours of chilli, kaffir lime, lemongrass and coconut

These ingredients, to me, are truly the essence of Thai flavours and aromas.

Thai fish hor mok

Thai fish hor mok

So dear readers, what is your favourite Thai food?

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All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan

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17 Responses to Day 14 ‘Get Your Jelly On’: Thai fish hor mok

  1. heidi says:

    This looks and sounds delicious and I’d like to make it.
    The ingredients don’t include lemongrass, but you say it tastes of “chilli, lemongrass and kaffir lime.” I have lemongrass, but will have to go find some kaffir lime leaves.
    I love Thai food, but aside from coconut milk, peanut butter, and lemongrass, I don’t have most of the necessary ingredients. Although I do, rather seredipitously have the
    Gimson nyonya red curry sauce in my pantry!

    • Chopinand says:

      Hi heidi

      I’m quite suprised that you have the Gimson nyonya red curry sauce because it is not widely available even here in Sydney.

      Lemongrass is one of the key ingredients of this sauce if you read the label on the bottle. I have also noted other key ingredients of the sauce for convenience of readers. This sauce is very handy because you really don’t need fresh ingredients if you cook with it. Any fresh ingredients that you add such as kaffir lime leaves is like a “bonus” to the flavours.

      So, if you have the Gimson sauce, all you really need is the fresh seafood, coconut milk/cream, egg and you really have this dish at your disposal. You won’t even need salt for this recipe, it’s dead simple and truly delicious. Happy cooking!

  2. Celia says:

    Wow, that looks amazing! But what I’m really grateful for is the headsup about the Gimson brand sauces – I’ve been looking for some authentic Malaysian flavours. Could you please tell me – do they do a good chicken curry powder? For the one I grew up on, with potatoes. I’ve come up with a curry powder mix that I’m quite happy with, but I’m searching for a fairly specific taste memory. Thanks.. :)

  3. Celia says:

    Thanks so much, I’m going out to hunt for both those brands. I’ve been using the Ayam brand curry powder, which is ok, but just not quite right. I was buying a custom made curry powder from a guy at Flemington Markets for a while, but he’s not there anymore!

    Thanks again, will let you know how I go. :)

  4. Hotly Spiced says:

    That looks very creative. Beautifully photographed too. Good luck with the competition.

  5. I had my first Otak Otak experience recently (I know, bad food blogger lol) and loved it so this sounds great!

    • Chopinand says:

      Hi Nic

      Where have you been?? Better down 4 – 5 serves of this to make up :) It’s one of the tastiest things on earth!

  6. Do you hear that? It’s my tummy rumbling, saying, “gimme some of that!” :-d

  7. Normally when I refer to steamed eggs it will be chawan mushi..but your steamed egg look so tempting and delicious too.But I wonder ..can I use Tomyam paste instead of red curry?

  8. And yet again another creative idea. You know I just hadn’t considered jelly this versatile before! :)

  9. This looks delicious! I love it!

  10. Winston says:

    That dish looks delicious!! I was dying to see a picture of you scooping out to reveal the inner yumminess and so glad you did! Really creative dish, even without the jelly mould =)

  11. Sissi says:

    It’s funny because at first this beautiful cone looks as if it was a very thin crêpe with a stuffing! I love chawan mushi and this dish sounds like a mixture of egg custard and Thai curry. I have never heard about it, but absolutely must try it!

  12. I’m going to search Gimson nyona red curry in my Asian store next time. Sounds like a miracle curry paste and I like how it’s easily add flavor to the ingredients! Right, I thought it looks like crepe too!

  13. Looks very intersting, I have grown to love savoury fish and seafood jellies and while they are always a little surprising, they often taste great!

  14. Ann says:

    At first I wasn’t sure about this one until I read the ingredient list….YUM! I bet it was amazing!

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