This delectable dish, which can be discovered at street-side stalls, family-run eateries and high-end restaurants all across Thailand’s southern provinces, embraces fresh seafood from the Andaman Sea, including shrimps, squid and red snapper, blended together with coconut milk, red curry paste, kaffir lime leaves, fish sauce, sugar and cha-plu leaves. The result is a blissfully decadent yet surprisingly light and fluffy mousse that perfectly balances sweet, sour, spicy, salty sensations. With so many flavours and fragrances, every bite will transport the diner’s taste buds back to the serene shores of Phuket.
Hor mok talay can be enjoyed alone as a highly satisfying snack or as a main course with jasmine rice. Chef Anongrat “Piak” Meklai of Black Ginger restaurant in The Slate, however, likes to serve it with a vibrant Southeast Asian salad of bok choy, shallots, spring onions, basil leaves, coriander, red chili, sugar, fish sauce and lime juice. As a seafood specialty, it is even more appetising when accompanied with a glass of cold, crisp white wine, such as Reisling.
For more information about Black Ginger, the unique Michelin-recommended Thai restaurant at The Slate, please visit www.theslatephuket.com/black-ginger. Alternatively, to learn more about The Slate, please visit www.theslatephuket.com.
Images: The Slate