Day 38 – Steamed Fish Cake

Steamed Fish Cake

Paste
40g	Dried red spur chillies, re-hydrated and finely chopped
5g	Coriander root
30g	Red onion, finely chopped
20g	Garlic, finely chopped
3g	White pepper
20g	Finger ginger
20g	Lemongrass, white only, finely chopped
6g	Kaffir lime leaves, spine removed, finely chopped
10g	Galangal ginger
Preparation
300g	King fish or king mackerel mince (very sticky mince fish)
100g	Paste (above)
1	Chicken egg
1 1/2 Cup	Coconut Cream
1 Cup	Water
1 Tab	Palm sugar
2 Tab	Fish sauce
1 Tab	Rice flour
2 Tab	Sweet basil, very finely chopped
6	Kaffir lime leaves, very finely chopped

Combine 1/2 cup coconut cream and 1/2 cup of water in a jug and put to one side
In a bowl combine mince fish, sugar, and egg
While mixing the fish mix add the water/coconut cream mix little by little until the mix is quite watery. Add kaffir lime leaves & sweet basil. Stir until the mix thickens (a while; you can use a mixer here on low). Put to one side
In another bowl combine 1 cup coconut cream, 1/2 cup of water and rice flour. Stir until well combined
Put the fish mix in containers for steaming. Put a ‘dob’ of the coconut cream/water mix on top
Steam for approximately 10 minutes

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