Hor Mok Ma Praw Oon

Wash the coconuts well. Steam whole for 5 minutes in a steamer pot so they retain their flavour and aroma. Cut open at the tops, scraping out all the young coconut meat. Set aside.

Separate the fish into two lots: 120 grams cut into bite-sized pieces, and 50 grams minced (chopped or blended). 

Put the 50 grams minced fish, hor mok paste, coconut milk, chilli oil, egg, fish sauce and sugar into the blender or food processor for 1-2 minutes until the mixture becomes more condensed and sticky.

Put the 120 grams of fish fillet, Thai basil, kaffir lime leaves and 80 grams of the reserved coconut meat into a mixing bowl and whisk thoroughly – in the same direction – for 3-5 minutes. The longer you stir, the more delicious it will be. Add to the minced fish mixture and combine. 

Gently scoop the mixture into the coconuts, and steam, uncovered, for 25-30 minutes.

To serve: Dollop a little coconut cream on top and sprinkle with red chillies, kaffir lime leaves and fresh Thai basil. Serve with jasmine rice on the side. 

Hor Mok Paste: Whizz all the ingredients together in a blender. Makes 200 grams

Read the interview with Chutima ‘Say’ Pulvit here.