Timbale of Curry Fish Mousse
The mouthwatering recipe which combination of original thai recipe and modern style with great tasty garnishing.
Paste Ingredients:
- Red Curry Paste (Store bought) 2.5 Tbsp
Mousse Ingredients:
- Boneless and skinless white flesh fish, cubed and chilled 150 grams
- Egg, large 1 each
- Coconut Cream/milk 500 ml
- Palm Sugar 1-2 Tbsp
- Kaffir Lime Leaves, chiffonade 5 leaves
- Fish Sauce 3 Tbs
- Timbale 15 each
- Vegetable oil to brush inside timbales
- Thai Sweet Basil leaves, picked ½ cup
Garnishes:
- Ibiko 3 Tbsp
- Red chili peppers, julienned ¼ cup
- Kaffir lime, chiffonade ¼ cup
- Olive oil ¼ cup
- Thickened coconut milk 1 cup
- Red Curry Sauce 1 cup
- Red, yellow & green bell peppers, brunoise ½ cup/each
Direction:
1. Grease the inside of all 15 timbales and line the bottom with a few basil leaves. Keep chilled for filling later.
2. In a food processor, add the cubed fish, red curry paste, egg, palm sugar, fish sauce and kaffir lime leaves chiffonade and blend all ingredients together until a smooth paste is achieved and the ingredients ball up in the processor.
3. While the processor is still running add the coconut cream and milk to make a smooth custard. Turn off the processor.
4. Filled the already greased and lined timbales with the mousse paste. Knock on the timbales to get all the air bubbles out. Steam the timbales for 10-15 minutes until the mousse is done. Allow to rest 5 minutes before unmolding.
5. Unmold each timbale onto a serving plate. Line the bottom of the plate with a little of the curry sauce and olive oil. Sprinkle each of the three color brunoise peppers around the plate. Top the timbale with the thickened coconut cream and spoon a small amount of the ibiko over the cream and garnish the top of it with chiffonade kaffir lime leaves and julienned red pepper. Serve hot.
Recipe by: Chef McDang
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