Hor Mok Pla

Finely chop 500 g of white fish fillet. Thinly shred 6 kaffir lime leaves, chop 20 g of Thai basil and 1 red chili; wipe 4 pieces of banana leaf with a damp cloth.

In a bowl, mix 400 ml coconut milk, 40 g red curry paste, 1 tbsp fish sauce, 2 tsp palm sugar, 2 eggs and 1 tsp salt until smooth.

Add the fish fillet and half of the shredded kaffir lime leaves. Stir with a wooden spatula in one direction for 5-7 minutes, until the mixture becomes thick and sticky.

Divide the mixture among 4 heatproof ramekins, placing 5 g of basil on the bottom of each and spreading the fish mixture evenly on top; if desired, line the ramekins with banana leaf. Place the ramekins in a deep baking tray.

Pour 700 ml of boiling water into the tray, filling it to half the height of the ramekins, and bake in the oven at 175°C for about 18 minutes, until the custard sets in the centre.

In a saucepan, combine 100 ml coconut milk and 1 tsp rice flour, and heat for 2-3 minutes, stirring constantly, until it thickens to the consistency of sour cream.

Remove the ramekins from the water bath, pour the coconut sauce over each one, and garnish with the remaining kaffir lime leaves and strips of red chili. Serve hot.