Siam Mousse Cake

Name: Siam Mousse Cake
Ingredients: 2 1/4 pounds meat White fish, minced; 2 5/8 ounces red curry paste; 5/8 teaspoon baking powder; 1 ounce green beans sliced; 10 kaffir lime leaves; 1 cup egg white; 2 tablespoons bread crumbs; 3 3/8 tablespoons distilled vinegar; 3 3/8 tablespoons sugar; 3 3/8 tablespoons water; 1 teaspoon salt; 1 cucumber cut lengthwise into four pieces and sliced; 4 shallots finely sliced; 2 Thai chilies Fresh red, chopped

14 ingredients

9 steps

Ingredients

2 1/4 pounds meat White fish, minced
2 5/8 ounces red curry paste
5/8 teaspoon baking powder
1 ounce green beans sliced
10 kaffir lime leaves
1 cup egg white
2 tablespoons bread crumbs
3 3/8 tablespoons distilled vinegar
3 3/8 tablespoons sugar
3 3/8 tablespoons water
1 teaspoon salt
1 cucumber cut lengthwise into four pieces and sliced
4 shallots finely sliced
2 Thai chilies Fresh red, chopped

Directions

1

Place fish and red curry paste into the work bowl of a food processor. Blend until the mixture forms a ball.
2

The mixture should now be quite sticky. Turn it into a mixing bowl and add the rest of the ingredients. Mix well to distribute evenly into the paste.
3

Roll the paste with film to give the desired shape. Then cut into 3 cm cubes.
4

Add into a bowl with the egg white. Drain any excess and then cover with bread crumbs.
5

Heat oil in a pan. Deep fry the fish cakes until they are golden brown. Remove from the pan and drain off excess oil on absorbent paper towels.
6

For cucumber relish:
7

Gently heat the water, distilled vinegar, sugar and salt in a sauce pan until all dissolved then remove from heat.
8

Allow to cool, and then add remaining ingredients.
9

Place fish cakes on a plate, sprinkle with the cucumber relish, and add salmon roe and dill.