Steamed Fish in Red Curry Mousse is a delicate, flavorful Thai dish that features tender fish fillets steamed with a creamy, aromatic red curry mousse. The rich, slightly spicy red curry sauce, combined with coconut milk and fresh herbs, creates a luscious, smooth texture that complements the mild, flaky fish. This dish is light yet full of flavor, showcasing the unique depth of Thai curry with a more refined presentation. It’s perfect for those who enjoy seafood and a milder, more fragrant version of traditional Thai curry dishes.
Ingredients:
- 500g white fish fillets (snapper, tilapia, or barramundi work well)
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 egg white
- 1 tablespoon lime juice
- 2-3 kaffir lime leaves, finely shredded (optional, for garnish)
- 1 red chili, thinly sliced (for garnish)
- Fresh cilantro leaves (for garnish)
- Salt to taste
Instructions:
- Prepare the Fish:
- Cut the fish fillets into 2-3 inch pieces, depending on the size of the fillets. Season the fish lightly with a pinch of salt and set aside.
- Make the Red Curry Mousse:
- In a blender or food processor, combine the red curry paste, coconut milk, fish sauce, palm sugar, and lime juice. Blend until smooth and well combined.
- Add the egg white to the mixture and pulse briefly to incorporate. The egg white will help create a mousse-like texture when steamed. Taste the mixture and adjust seasoning if necessary—add more fish sauce for saltiness or more lime juice for acidity.
- Prepare the Steaming Setup:
- Prepare a steamer by bringing water to a gentle simmer in a large pot. You can use a bamboo steamer or a metal steam rack over a pot of boiling water. Ensure the fish can be placed in a shallow heatproof dish that fits comfortably in the steamer.
- Assemble the Dish:
- Place the fish fillets in a shallow heatproof dish, spreading them out evenly. Pour the red curry mousse mixture over the fish, ensuring the fillets are well covered with the curry mixture.
- Steam the Fish:
- Carefully place the dish with the fish and curry mousse into the steamer. Cover and steam over medium heat for about 12-15 minutes, or until the fish is cooked through and the mousse has set into a smooth, creamy layer.
- Garnish and Serve:
- Once cooked, remove the dish from the steamer. Garnish with finely shredded kaffir lime leaves, sliced red chili, and fresh cilantro leaves for color and aroma.
- Serve immediately with steamed jasmine rice or as part of a larger Thai meal.
Serving Suggestions:
- This dish pairs wonderfully with steamed jasmine rice, which helps soak up the flavorful red curry mousse. It also goes well with stir-fried vegetables or a light Thai salad on the side.
- For a more complex meal, serve this alongside other Thai dishes like Pad Thai, Tom Yum soup, or Thai spring rolls.
Pro Tip:
- If you want a richer mousse, you can increase the amount of coconut milk or add a spoonful of thickened coconut cream to the curry mixture for extra creaminess.
- For a more intense red curry flavor, lightly toast the red curry paste in a dry pan for a minute before blending it with the other ingredients.
This Steamed Fish in Red Curry Mousse is a beautifully fragrant and light Thai dish that showcases the elegance of Thai flavors while remaining simple and easy to prepare. It’s an excellent choice for a refined dinner or a healthy, flavorful option for any occasion.
