Thai · Dinner
Curried Fish in Banana Leaf Cups (Low-Calorie)
White fish fillet steamed inside a folded banana leaf cup with red curry paste, coconut milk diluted with fish stock, kaffir lime leaf, and cabbage. Served with jasmine rice and lime wedges, this Thai-style hor mok delivers curry richness with far less coconut fat than the classic version.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
366Calories
39.1gProtein
13.2gFat
20.3gCarbs
5.1gSugar
2.2gFiber
1147mgSodium
268mgChol
5.8gSat Fat
615mgPotassium
102mgCalcium
2.6mgIron
2.2mcgVitamin B12
24mgVitamin C
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Soften the banana leaf square over a low flame or in hot water for 10 seconds until pliable, then fold into a shallow cup with a toothpick.
2
Whisk the red curry paste with coconut milk, fish stock, fish sauce, and sugar until smooth and lump-free in a medium bowl.
3
Fold the beaten egg, thinly sliced kaffir lime leaf, shredded cabbage, and sliced scallion into the curry mixture gently until evenly combined.
4
Line the banana leaf cup with extra cabbage shreds, add fish chunks, then pour curry mixture just below the rim. Steam covered over simmering water on medium heat for 18 to 20 minutes until the custard is fully set and springs back when pressed.
5
Plate
Transfer the banana leaf cup to a plate, scatter with sliced red chili and cilantro leaves, and serve immediately with jasmine rice and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 tbsp3 tbsp red curry paste
- 1/2 cup120ml light coconut milk
- 4 tbsp60ml fish stock
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 22 eggs
- 22 kaffir lime leaf
- 1 cup70g cabbage
- 22 scallion
- 22 red chili
- 22 banana leaf square
- 4 tbsp4 tbsp cilantro leaves
- 2/3 cup130g cooked jasmine rice
- 22 lime wedge
