{"id":4651,"date":"2020-01-28T13:25:43","date_gmt":"2020-01-28T13:25:43","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4651"},"modified":"2020-01-28T13:25:43","modified_gmt":"2020-01-28T13:25:43","slug":"hoh-mok","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/hoh-mok\/","title":{"rendered":"Hoh Mok"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Recipe courtesy Su-Mei Yu of Saffron Restaurant, as featured during Collaboration Kitchen. Makes 4 to 5 servings<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/3 cup chili paste<\/li><li>1 1\/2 cups fresh coconut cream and milk combined<\/li><li>,1\/2 teaspoon salt,2 tablespoons fish sauce<\/li><li>4 large eggs, beaten<\/li><li>1 1\/2 pounds red snapper, salmon or seabass fillet cut into 1\/4inch slices (3 cups)<\/li><li>1\/2 cup thinly packed chopped Thai basil leaves<\/li><li>6 Kaffir lime leaves, slivered<\/li><li>4 to 5 \u2013 5-inch square banana pouches, or 6 to 7 custard cups or 4 medium artichokes, parboiled for 25 minutes, cooled, remove inner leaves and tough-hairy inner blossom<\/li><li>10 shiso (perilla) leaves<\/li><li>1\/4 cup coconut cream<\/li><li>1\/2 teaspoon cornstarch<\/li><li>5 to 6 whole Thai basil leaves<\/li><li>2 red Thai chilies<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Add the chile paste, coconut cream and milk combined, salt and fish sauce in a mixing bowl. Mix to blend and dissolve the chile paste.<\/li><li>Add the eggs and mix well.<\/li><li>Add the fish, chopped basil, all but 12 strands kaffir lime leaves and mix to combine.<\/li><li>Line the vessels of your choice with the shiso leaves. Add the fish custard mixture.<\/li><li>In a small mixing bowl, combine the coconut cream and cornstarch and mix well. Spoon a dollop of the mixture on top of fish and garnish with basil leave, chilies and the reserved kaffir lime leave strands.<\/li><li>Put in the steamer racks and steam over medium high heat for 20 to 25 minutes or until the custard is firm. Serve warm with cooked rice.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/catalinaop.com\/wholesale\/fish-directory\/Snapper\">Snapper<\/a><\/p>\n    \t","protected":false},"excerpt":{"rendered":"<p>Recipe courtesy Su-Mei Yu of Saffron Restaurant, as featured during Collaboration Kitchen. Makes 4 to 5 servings Ingredients: 1\/3 cup chili paste 1 1\/2 cups fresh coconut cream and milk combined ,1\/2 teaspoon salt,2 tablespoons fish sauce 4 large eggs, beaten 1 1\/2 pounds red snapper, salmon or seabass fillet cut into 1\/4inch slices (3 [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4651"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4651\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}