Place half of the cut fish into a blender, together with the onion, garlic, turmeric root, ginger, lemongrass, galangal, chilli paste, ground coriander, ground cumin, eggs, rice flour, F&N Evaporated Filled Milk, palm sugar and fish sauce. Blend until a paste is formed.

Put the other half of the fish cubes into a mixing bowl.

Sprinkle the sliced kaffir lime leaves, basil leaves and red chillies over the fish cubes.

Pour the blended fish custard over the fish cubes and toss everything together.

Line a layer of banana leaf onto 2 heat-resistant dishes, and lay kadok leaves over it.

Pour the ingredients from the bowl into the 2 lined dishes evenly.

Steam for 15 minutes until the fish is cooked through and puffs up. Remove from steamer.

Place the naan bread on a baking tray.

Scoop up 2 heaped tablespoon of the cooked Hor Mok and spread it evenly over the top of the naan bread.

Sprinkle the grated mozzarella cheese over the naan bread. Then put little scoops of Hor Mok over the grated cheese.

In an oven preheated at 190°C, bake the pizza for 8 to 10 minutes, until the cheese melt.

Remove the pizza from the oven. Sprinkle the bird’s eye chillies and whole Thai Basil leaves over the pizza.

Serve hot.