Thai · Dinner
Curried Fish in Banana Leaf Cups (Keto)
Firm white fish fillets are folded into a rich coconut curry paste and steamed in banana leaf cups until just set, a Thai technique called hor mok. Coconut milk, red curry paste, egg and fish sauce give a custard-like texture, finished with shredded cabbage, kaffir-style lime and fresh chili for a low-carb dinner.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
438Calories
32.1gProtein
29.9gFat
10.8gCarbs
4.9gSugar
2.8gFiber
1235mgSodium
327mgChol
19.8gSat Fat
790mgPotassium
115mgCalcium
3.1mgIron
3.4mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Cut fish into chunks, shred cabbage, slice kaffir lime leaves and chili, soften banana leaf over flame until pliable.
2
Build
Whisk egg, coconut milk, red curry paste and fish sauce until smooth and uniformly orange with no streaks.
3
Fold
Stir fish chunks, cabbage and half the lime leaves into the batter until fully coated.
4
Wrap
Shape softened banana leaf into a cup, secure corners with a toothpick, spoon mixture in mounding slightly above rim.
5
Steam
Set cup in steamer basket over simmering water on medium heat and steam 18–20 minutes until custard sets and springs back.
6
Plate
Scatter coconut cream, remaining lime leaf, chili and cilantro over top, lift onto plate and serve hot from the leaf.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2/3 cup160ml coconut milk
- 3 tbsp3 tbsp red curry paste
- 22 eggs
- 2 tsp2 tsp fish sauce
- 44 kaffir lime leaves
- 1 cup90g cabbage
- 2 tbsp2 tbsp cilantro
- 22 fresh chili
- 2 tbsp2 tbsp coconut cream
- 22 banana leaf square
