This recipe is for a coconut-based haaw mohk featuring clown featherback fish meat (เนื้อปลากราย) and slices of firm snakehead fish (ปลาช่อน). It is a classic recipe that follows the ancient haaw mohk tradition with a contemporary accent.
The post Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa) appeared first on Thaifoodmaster.