Traditionally, steaming was a cooking method used in the realm of dessert-making and, obviously, for cooking rice (especially sticky rice). Dishes that are today linked with Thailand, or featured on Thai restaurant menus, like steamed fish with lime juice (pla nueng manao) are actually Chinese in origin. We have the Chinese to thank for showing us the proper culinary treatment of fish, and for the suggestion of using fish from the ocean in the first place.

The only true Thai savory dish made by steaming was inspired by the Portuguese: steamed seafood curry custard, or hor mok. It remains an extremely popular dish to this day, and is one of my personal favorites. It is included among the recipes for desserts and savory dishes presented here.

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