Siam Mousse Cake
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
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
Place fish and red curry paste into the work bowl of a food processor. Blend until the mixture forms a ball.
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.
Roll the paste with film to give the desired shape. Then cut into 3 cm cubes.
Add into a bowl with the egg white. Drain any excess and then cover with bread crumbs.
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:
Gently heat the water, distilled vinegar, sugar and salt in a sauce pan until all dissolved then remove from heat.
Allow to cool, and then add remaining ingredients.
Place fish cakes on a plate, sprinkle with the cucumber relish, and add salmon roe and dill.