Hor Mok Pla/Steamed Fish Custard by Andrew Lim

Spice Paste
2 tbsp of chili paste
2 cloves garlic
1 tbsp of chopped galangal
4 kaffir lime leaves - chopped
2 coriander roots
Sugar to taste
Fish sauce

Blend all this into a paste.

1 packet of 250g coconut milk; save about 2 tbsp of coconut cream aside
2 tablespoon of rice flour
300g fish cut into pieces
2 eggs
1 tbsp fish sauce
2 kaffir lime leaves thinly sliced
A handful of Thai basil, thinly sliced.

Mix all ingredients (except the sliced Thai basil leaves) together into a paste.
Lay the sliced Thai basil leaves in the bottom of the banana leaf cups.
Spoon the mixture into the banana leaf cups.
Steam for 8 minutes.

Mix the 2 tbsp of coconut cream with 2 tsp of rice flour.
Spoon over the half cook fish paste.
Decorate with more sliced kaffir lime leaves and sliced chilies.

Steam for another 8 minutes.