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Steamed Curry Fish Custard


  • 2 eggs
  • 6 tablespoons red curry paste
  • 3 tablespoons kaffir lime leaves
  • 6 tablespoons thick coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons corn starch
  • 5 tablespoons chopped cabbage
  • 450 grams of fish, cut into small bite sized chunks
  • 1 chili, sliced into 7 pieces

Cooking Instructions

  1. Mix eggs, red curry paste, kaffir lime leaves, coconut milk, fish sauce and corn starch in a food processor.
  2. Line a 500 ml (2 cup) bowl with the cabbage, then put the fish in the bowl.
  3. Stir 5 of the sliced chilies into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the bowl.
  4. 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 custard like consistency).
  5. Serve by garnishing the bowl with a couple of teaspoons of the whipped coconut milk and 2 sliced red chilies.