Steamed Fish Mousse Recipe
Ingredients
| Banana leaves, blanched | ||
| 2 cups/500 mL/16 fl oz coconut milk | ||
| 3 tablespoons Thai red curry paste | ||
| 2 eggs, lightly beaten | ||
| 500 g/1 lb firm white fish fillets, chopped | ||
| Kaffir lime leaves | 2 , shredded | |
| Sugar | 1 Teaspoon | |
| Fish sauce | 2 Tablespoon | |
| 125 g/4 oz fresh basil leaves | ||
| 1/2 cup/125 mL/4 fl oz coconut cream | ||
Directions
1. Cut six 20 cm/8 in circles 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.
2. Place 1 cup/250 mL/8 fl oz 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.
3. Sprinkle the base of banana leaf cups with basil, then divide fish mixture evenly between cups. Place cups in a bamboo steamer and set aside.
4. Half fill a wok with hot water and bring to the boil. Place steamer on a wire rack in wok, cover and steam for 15 minutes. Top each mousse with a little coconut cream, then steam for 5-7 minutes longer or until mousse are firm.
2. Place 1 cup/250 mL/8 fl oz 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.
3. Sprinkle the base of banana leaf cups with basil, then divide fish mixture evenly between cups. Place cups in a bamboo steamer and set aside.
4. Half fill a wok with hot water and bring to the boil. Place steamer on a wire rack in wok, cover and steam for 15 minutes. Top each mousse with a little coconut cream, then steam for 5-7 minutes longer or until mousse are firm.
Chef
