is a coconut milk curry with pounded fish that is thickened with egg and then steamed in a banana leaf . There is a
very similar dish in Cambodia called “Amok Trei”. The extent to which these two dishes have influenced each other has not yet been conclusively clarified.
Hor mok plaa can also be steamed in a fireproof bowl, but then the dish lacks the typical aroma of the banana leaves.
The video “Hor Mok and Fish Amok: Siam, the Khmer, and a Dish with 1500 Years of History” by “OTR Food & History” tries to shed some light on the history of
this dish.
