Siam Mousse Cake
By: FoodnChef
Published: Wednesday, December 2, 2015 - 1:07pm

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

Preparation

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.

About

If you ever tried to cook homemade fish cake, you need to try Fish Mousse Cake by our chef!