Instructions: In Thailand this is steamed in little cups made from banana leaves, pinned together with tooth picks, but you could just as well use ramekin bowls.

Mix all the ingredients but the peanuts, julienned chilis, cabbage and fish in a food processor.

Line the bowls with the cabbage, then put the fish in the bowls. Stir the peanuts and chilis into the sauce mixture and pour over the fish. Leave a little expansion space at the top of the dish.

Place the filled bowls in a steamer, and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).

Either serve the dishes "as is" with the usual Thai table condiments, or for a more formal occasion, whip some thick coconut milk, and garnish each bowl with a couple of teaspoons of the whipped coconut milk and a slivered red chili.

Comments: Haw Mukh is a rarity; a dish intended as an appetizer or snack. It is essentially a custard made from curried steamed fish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.