Ingredients:

  • 1/4 cup curry paste
  • 350 ml instant coconut cream
  • 300 grams minced mackerel
  • 1 egg
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 cup cooked and shredded cabbage
  • 100 grams fresh spinach (optional for garnish)
  • Finely sliced kaffir lime leaves (4 each)
  • Cooked sweet basil leaves (1 cup)

Instructions:

  1. In a mixing bowl, gradually add the curry paste to the coconut cream, stirring until well combined.
  2. Add the minced mackerel to the mixture, stirring well to incorporate. Crack in one egg and season with fish sauce; mix thoroughly.
  3. Place the shredded cabbage and cooked sweet basil leaves in a ceramic mould as your base layer.
  4. Pour the mixed curry mixture over the cabbage and basil in the mould.
  5. Bring water to a boil in your steamer setup. Place the ceramic mould into the steamer basket, cover, and steam on high heat for about 10 to 13 minutes until fully cooked.
  6. Carefully remove from steamer once done; allow it to cool slightly before serving.
  7. Garnish with finely sliced kaffir lime leaves or additional herbs if desired before serving warm!