Hor mok (steamed Thai fish custard) from Saveur: The New Classics Cookbook: 1,000+ Recipes, Expert Advice, Tips, & Tales (page 42) by James Oseland and Saveur Magazine

  • kosher salt
    Buy Now
  • canned coconut milk
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute boneless skinless grouper filets or boneless skinless snapper filets for boneless skinless halibut filets, packed dark brown sugar for palm sugar, and frozen banana leaves for fresh banana leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless skinless grouper filets or boneless skinless snapper filets for boneless skinless halibut filets, packed dark brown sugar for palm sugar, and frozen banana leaves for fresh banana leaves.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.