A Thai Seafood Classic
Hor Mok Talay is a silky Thai steamed curry custard made with delicate fish, topped with tender prawn and sweet scallop. Gently fragrant with coconut milk, red curry, and kaffir lime leaf, it is mild, elegant, and softly set—restaurant-style comfort with refined seafood sweetness.
Ingredients
Serves 2 people (2–3 small cups)
Seafood Custard Base
150 g firm white fish, very finely chopped or minced
(sea bass / snapper / grouper)
1 large egg
120 ml thick coconut milk
1–1½ tbsp Thai red curry paste (mild)
1 tsp palm sugar finely shaved.
1 tsp fish sauce
3–4 kaffir lime leaves, very finely sliced.
1 tsp rice flour (optional, silkier set)
Seafood Toppings (Decor, not mixed)
2 medium prawns, peeled & deveined (tails on optional)
2–3 sea scallops, halved horizontally if large
Base Layer
Shredded cabbage or Thai basil
Coconut Cream Topping
60 ml coconut cream
Pinch of salt
Garnish
Kaffir lime leaf (julienne)
Fine red chili threads (optional, for color)
Method
- Make the custard
In a bowl:
Mix fish + curry paste + egg in one direction until sticky.
Gradually add coconut milk until smooth and glossy.
Stir in palm sugar, fish sauce, kaffir lime leaf, and rice flour.
👉 Texture should be thick, smooth, spoonable. - Prepare cups
Line banana-leaf cups or lightly oil ramekins.
Add a thin layer of cabbage or Thai basil.
Spoon in custard to about ¾ full.
Remark for preparing without a banana leaf but keep the flavor.
• Line a cup or large ramekin with blanched cabbage or napa cabbage leaf (Very Thai)
• Adds subtle sweetness and moisture.
• Add a small extra pinch of finely sliced kaffir lime leaf into the custard.
• Place a Thai basil leaf under the custard.
- Add seafood trio (key step)
Prawns: lightly score so they curl; place gently on top.
Scallops: set flat side down, slightly pressed into the surface.
Keep seafood visible — elegant, not buried.
Suggested layout:
Prawn at center or arc
Scallops flanking left and right. - Steam gently
Steam over medium heat for 14–16 minutes
Custard should be softly set, seafood just opaque.
⚠️ Avoid strong steam — gentleness = silk. - Coconut topping
Mix coconut cream with salt.
Spoon around (not over) the seafood.
Steam 1–2 minutes more. - Garnish & serve
Finish with kaffir lime leaf and chili threads.
Serve hot or warm.
Fine-Dining Tips ✨
Scallops should stay pearly, not fully firm.
If seafood is large:
Steam custard 10–11 minutes first
Add seafood.
Steam 5–6 minutes more
Banana leaf cups elevate aroma and presentation instantly.
Wine Pairing Notes 🍷
Riesling Kabinett – Piesport, Mosel (Germany)
Lightly off-dry, vibrant acidity and stone-fruit lift — perfect with coconut richness, kaffir lime, and sweet scallop.
Müller-Thurgau Trocken – Meersburg, Lake Constance (Germany)
Fresh, floral, and gently fruity — an easy, elegant match for mild Hor Mok and delicate seafood.
Grüner Veltliner – Wachau (Austria)
Dry, crisp, with subtle white-pepper spice — refreshes the palate and complements curry aromatics beautifully.
Chenin Blanc – Loire / South Africa
Medium body with a creamy texture — mirrors the silky custard while keeping seafood flavors clear.
Brut Blanc de Blancs – Champagne (France)
Precise, mineral, and lively — adds contrast and sophistication, especially stunning with prawn and scallop.