Siam Fish Mousse Cake Recipe
 
 
Recipe type: Seafood
Cuisine: Thai
Ingredients
Ingredients:
  • 1 kg White fish meat minced
  • 75 g Red curry paste
  • 3 g Baking powder
  • 30 g Green beans sliced
  • 10 pcs Kaffir lime leaves
  • 1 cup Egg white
  • 2 tbsp Bread crumbs
Cucumber relish:
  • 50 ml Distilled vinegar
  • 50 ml Sugar
  • 50 ml Water
  • 1 tsp Salt
  • 1 Cucumber, cut lengthwise into four pieces and sliced
  • 4 Shallots, finely sliced
  • 2 Fresh red Thai chilies, chopped
Instructions
  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.
For cucumber relish:
  1. Gently heat the water, distilled vinegar, sugar and salt in a sauce pan until all dissolved then remove from heat.
  2. Allow to cool, and then add remaining ingredients.
  3. Place fish cakes on a plate, sprinkle with the cucumber relish, and add salmon roe and dill.
Recipe by Food'n'chef at https://old.foodnchef.com/siamskij-mussovyj-rybnyj-pirog/