Thai Steamed Fish Curry (Homok)

• Serving Size : 10 Persons

Ingredient

• 300 grams of Veggie Seaweed Soy Fish YOUTA, blended
• 50 grams of Veggie Seaweed Soy Fish YOUTA, sliced
• 300 grams of Veggie Chicken Strips YOUTA, blended
• 50 grams of Veggie Chicken Strips YOUTA
• 150 grams of Veggie Red Chili Paste YOUTA
• 2 tablespoons of Sugar
• 3 tablespoons of Soy Sauce
• 2 cups of Coconut Milk
• 2 teaspoons of Rice Flour
• 2 cups of Cabbage, sliced
• 1 cup of Basil Leaves
• 2 teaspoons of Chili Paste
• 2 teaspoons of Kaffir Lime Leaves
• 15 Banana Leaf Krathongs
• 1/4 cup of Coconut Milk (for decoration)

Direction

1. Boil water. Add all the shredded cabbage and quickly scoop it up into cold water to cool down. Drain out the water and put in the prepared container.
2. Put Veggie Red Chili Paste YOUTA into a mixing bowl, followed by sugar and the soy sauce. Stir it homogeneously.
3. Divide the coconut milk into it and mix well.
4. Follow by blended Veggie Seaweed Soy Fish YOUTA and blended, Veggie Chicken Strips YOUTA
5. Knead it well (use hands or with a pie, but hands is better to mix it more throughly). Gradually, add the rest of the coconut milk. Knead it until the mixture is turn sticky.
6. Add sliced Veggie Seaweed Soy Fish YOUTA and sliced Veggie Chicken Strips YOUTA to And become a mixture of fish curry.
7. Put the boiled cabbage into the Krathong.(Banana Leave Cup)
8. Follow by basil leaves. Then, put the prepared mixture into the Krathong till it almost full.
9. Put it in the streamer under medium-high heat for 20 minutes.
10. Stir the coconut milk and rice flour together for topping.
11. When the steaming is completed for 20 minutes, then pour the prepared coconut milk for topping Garnish with sliced ​​red chilies and shredded kaffir lime leaves.
12. Steam for another 5 minutes. Ready to serve.