作法
- 若使用香蕉葉，把每片過火片刻使其變光亮柔軟。摺成小方杯，用牙籤固定四角。需做八到十個杯。
- 在大碗中混合魚絞肉與咖哩醬。一手揉捏整整五分鐘，逐次淋入椰漿。混合物應從顆粒狀變成光滑乳化——這「咖哩布丁」技法是hor mok的靈魂。
- 拌入蛋、米粉、魚露、椰糖與一半的卡菲爾萊姆葉絲。質地應像稀薄的鬆餅麵糊，光亮微彈。
- 在每個杯底鋪上汆燙過的白菜絲與幾片羅勒葉。把咖哩混合物舀入填滿，留5公釐邊緣。不要裝太滿——蒸後會膨脹。
- 把杯子放入大火蒸籠中蒸20分鐘——表面應微微膨起，牙籤插入應乾淨。掀蓋時小心冷凝水滴回。
- 在每個頂部舀一小匙濃椰漿，撒上剩餘的萊姆葉絲與辣椒片。再蒸兩分鐘讓頂層凝固。趁熱配茉莉香米飯享用。
Common questions
Can 蕉葉蒸魚咖哩（Hor Mok Pla） be made ahead?
蕉葉蒸魚咖哩（Hor Mok Pla） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 蕉葉蒸魚咖哩（Hor Mok Pla） spicy?
蕉葉蒸魚咖哩（Hor Mok Pla） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蕉葉蒸魚咖哩（Hor Mok Pla） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蕉葉蒸魚咖哩（Hor Mok Pla） to make at home?
蕉葉蒸魚咖哩（Hor Mok Pla） is more demanding — total time around 60 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 蕉葉蒸魚咖哩（Hor Mok Pla） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Hor mok是技術料理——魚與椰漿揉成穩定乳化是中泰廚師功力的指標。做得好，切開像鹹布丁；做得差，會出水散開。這道菜與祈福廟祀和曼谷、大城的家庭週日午餐相關。香蕉葉不只是包裝——它透過蒸氣把香味滲入咖哩。
