Day 38 – Steamed Fish Cake

Steamed Fish Cake

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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
  1. Combine 1/2 cup coconut cream and 1/2 cup of water in a jug and put to one side
  2. In a bowl combine mince fish, sugar, and egg
  3. 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
  4. In another bowl combine 1 cup coconut cream, 1/2 cup of water and rice flour. Stir until well combined
  5. Put the fish mix in containers for steaming. Put a ‘dob’ of the coconut cream/water mix on top
  6. Steam for approximately 10 minutes

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