Hor Mok with Bai Yor
I got Bai Yor (ใบยอ) or Great Morinda Leaves (Noni) from my local Thai grocery in Deerfield Beach yesterday. I don’t often see it, so I was eager to buy a bunch.
I started thinking about menus using Bai Yor so I can use as much as possible. First I made it with fish curry and it came out great. Next I decided to make this Hor Mok (Spicy steamed fish cake) with wild Alaskan salmon.
I wish you could taste it, or smell it. The slighty bitter taste in the leaves is a perfect match for strong flavors like this wild salmon.
How lucky I am to live in a place where this can grow. Still I don’t see it in the Thai grocery often. Maybe everyone buys it all when they see it like I did!