Hor Mok Pla | Thai Steamed Coconut Fish Curry

Wash the fresh spinach leaves and basil, then dry them thoroughly. Bring water to a boil in a pot for steaming, or prepare your bamboo steamer.

Pat the cod fillets dry with paper towels. Finely chop one-third or pulse it in a food processor for the base of the cream, and cut the remaining two-thirds into bite-sized, 1.5 cm cubes.

Cook the jasmine rice in a separate pot: simmer covered in twice the amount of lightly salted water until tender, then let it rest covered.