Prepare to embark on a tantalizing culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! Hau Mokh Talay, a luxurious fish custard that's part soufflé, part culinary magic, is about to become your new obsession. This incredibly delicate and flavorful dish combines the richness of fresh fish, the creaminess of coconut milk, and the bold punch of Thai curry paste in a way that will make your dinner guests think you've studied cooking in a Bangkok kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 300g fish fillet (e.g., cod or tilapia)
- 1 cup coconut milk
- 2 eggs
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon curry paste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Rinse the fish fillet under cold water and pat it dry with paper towels. Cut the fish into small pieces and set aside.
- In a mixing bowl, combine the fish pieces with the fish sauce, sugar, and curry paste. Mix well to ensure the fish is evenly coated with the seasonings. Allow it to marinate for about 10 minutes for enhanced flavor.
- While the fish is marinating, preheat your oven to 180°C (350°F). Prepare a baking dish or individual ramekins by greasing them lightly with oil or butter to prevent sticking.
- In a blender or food processor, combine the marinated fish mixture with the coconut milk and eggs. Blend until you achieve a smooth and creamy consistency. This will be your custard mixture.
- Pour the fish custard mixture into the prepared baking dish or divide it evenly among the ramekins. Make sure not to fill them to the brim, as the mixture will expand slightly while cooking.
- Place the baking dish or ramekins in the preheated oven. Bake for about 25 to 30 minutes, or until the custard is set and the top is lightly golden. You can check for doneness by inserting a toothpick in the center; it should come out clean.
- Once cooked, carefully remove the baking dish or ramekins from the oven and let them cool for a few minutes. This will make it easier to handle.
- Before serving, garnish with fresh cilantro leaves for a pop of color and added freshness. Serve warm as a delightful appetizer or main dish.
Tips
- Fish Selection Matters: Choose fresh, firm white fish like cod or tilapia for the best texture and flavor. Make sure to pat the fish completely dry before preparation to ensure a smooth custard.
- Marination is Key: Don't rush the marinating process. Those 10 minutes allow the fish to absorb the incredible flavors of fish sauce, sugar, and curry paste.
- Blending Technique: When blending the mixture, aim for a silky-smooth consistency. If you see any lumps, keep blending or strain the mixture through a fine-mesh sieve.
- Baking Precision: Use ramekins for individual servings or a single baking dish. The custard should be set but still slightly jiggly in the center when done.
- Garnish Generously: Fresh cilantro isn't just a decoration – it adds a bright, fresh contrast to the rich custard. Don't skip it!
- Serving Suggestion: Serve immediately after cooling for the best texture and flavor. Pair with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 120mg
