Wednesday, June 21, 2006

STEAMED CURRY FISH CAKE




The trip to Sibu was a fruitful one.... there were some Thais in town, who are in the process of setting up shop for Thai food. I had the privilege of sampling some of their cooking. There were coconut based seafood Tom Yum, seafood salad, pork curry and steamed curry fish cake. They were all delicious...... probably because lunch was served at 3 pm. Anyway, here's the recipe for the above. It's an agak-agak (approximate) one, so twig it a bit if it needs be.


INGREDIENTS


800gm Mackerel (meat only)

2 tbsp red curry paste

4 cups coconut milk

2 eggs

1 cup thinly sliced white cabbage

5 tbsp thinly sliced kaffir lime leaf

Rice flour

Fish sauce
Sugar
Banana leaves




  1. Cut Banana leaves into circles of 4" diameter. Fold up and pleat one of the sides, and fasten with stapler. Repeat on 3 other sides to form a container.
  2. In a sauce pan, put in 1 cup of coconut milk with tablespoon of rice flour. Whip over low fire until a soft peak is formed.
  3. Fillet the fish (minus the skin), and into thin slices.
  4. In a pot put in red curry paste with 3 cups of coconut milk, 2 eggs and 2 tablespoon of rice flour. Mix them well before putting in the fish slices. Keep stirring until it becomes thick like a paste.
  5. Add fish sauce and sugar to taste.
  6. Spread enough sliced cabbage at the bottom of the banana cup. Scoop in the fish paste. Topped off with sliced Kaffir lime leaves. Then a dollop of coconut cream.
  7. Steam for 20 minutes in a steamer.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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