Steamed seafood and red curry mousse in banana leaves


Ingredients 12
Servings 8
Time

Ingredients

  • 300
    ml
    minced white fish, chilled
  • 45
    ml
    red curry paste
  • 800
    g
    coconut cream
  • 5
    ml
    brown sugar
  • 2
    ml
    milled pepper
  • 30
    ml
    cornflour
  • 3
    extra-large or jumbo eggs
  • 60
    ml
    fish sauce
  • 500
    ml
    white fish chunks
  • banana leaves (optional)
  • shredded chilli
  • coriander leaves
 

Method

 
In a large bowl mix minced fish, curry paste and coconut cream until pasty. Gradually add sugar, pepper and cornflour. Beat in eggs and mix well. Fold in fish sauce and white fish chunks and mix well. Place mousse in small ramekins, shaped banana leaves or any scooped-out vegetable (such as green or red sweet peppers) that will serve as a small dish. Top with shredded chilli and coriander and place in a steamer over boiling water. Cook until set, 15 to 20 minutes. Serve mousse at room temperature as a starter or part of a main meal.
 

Read more on: steam  |  fruit
 

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