Steamed fish mousse Recipe
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Ingredients:
2 cups/ 16 fl oz/ 500
ml
3 tbsp/ 45 ml
2
1 lb/ 500 g
2
1 tsp/ 5 g
2 tbsp/ 30 ml
1/2 cup/ 4 oz/ 125 g
1/2 cup/ 4 fl oz/ 125 ml
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coconut milk
Thai red curry paste
eggs, lightly beaten
firm white fish fillets, chopped
kaffir lime leaves, shredded
sugar
Thai fish sauce (nam pla)
fresh basil leaves
coconut cream
banana leaves, blanched
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Method:
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Cut six 20 cm/ 8
in circle from the banana leaves. Make four
pinch pleats around the edge of the circle and
secure with a toothpick to make a cup. Set
aside.
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Place 1 cup/ 8 fl
oz/ 250 ml coconut milk in a saucepan and bring
to the boil. Stir in curry paste and mix to
combine. Remove from heat, cool slightly, then
whisk in eggs. Add fish, lime leaves, sugar,
fish sauce and remaining coconut milk and cook,
stirring, over a low heat for 5 minutes.
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Sprinkle the base
of banana leaf cups with basil, then divide fish
mixture evenly between cups. Place cups in
bamboo steamer and set aside.
-
Half fill a wok
with hot water and bring to the boil. Place
steamer on a wire rack in wok, cover steam for
15 minutes. Top each mousse with a little
coconut cream, then steam for 5-7 minutes longer
or until mousse are firm.
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(serves 4) |
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