Thai Style Fish Mousse and Napa Cabbage

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This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and limes in my refrigerator and I decided to use them to create this dish. The fish is pureed with the Thai flavors, and so the fish resembles Thai fish cakes (but it is cooked sous-vide instead of deep fried) and Thai fish mousse (but it is lighter because no coconut cream is used). I paired it with napa cabbage that was stir-fried with fish sauce and lime juice. By cooking the fish sous-vide, it remains very moist and doesn’t dry out like easily happens with original Thai fish mousse. Here’s what I did…

Ingredients

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For 2 servings

300 grams (.66 lb) plaice fillets, or other white fish

400 grams (.9 lb) napa cabbage, white part, sliced

1 stalk lemongrass, sliced

2 Thai red chillies (rawit), sliced

1 shallot, sliced

1 clove garlic, sliced

1 Tbsp of sliced galangal

1 tsp palm sugar

3 Tbsp fish sauce

juice and zest of 1 lime

2 Tbsp vegetable oil

lime leaf chiffonade, for garnish

salt

cooked white rice, for serving

Instructions

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Combine the fish with the galangal, garlic, shallot, lime zest, chillies, and lemongrass in the blender. Season with a tablespoon of fish sauce and salt.

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Process until smooth.

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Vacuum seal…

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…and cook sous-vide for 10 to 15 minutes at 50C/122F.

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Meanwhile, stir-fry the napa cabbage in two tablespoons of vegetable oil.

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As soon as the cabbage starts to ‘catch’, add a tablespoon of fish sauce…

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…and the juice of half of lime.

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Keep stir-frying until the cabbage is tender but firm to the bite. Add a teaspoon of palm sugar. Taste and adjust the seasoning with more fish sauce and lime juice.

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Serve the fish with the rice and cabbage. Garnish with lime leaf chiffonade.

Wine pairing

The best choice for this dish is a riesling, preferably Spätlese Trocken.

Flashback

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Ravioli are my signature dish, and I keep coming up with new fillings. Ravioli stuffed with braised cauliflower is one of my favorite vegetarian versions.

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16 thoughts on “Thai Style Fish Mousse and Napa Cabbage

  1. Fantastic fusion!! Your fish mixture I can think of using in a variety of ways – now have not combined such with cabbage . . . methinks there will be quite an interesting taste explosion on the plate in the very near future!

    Liked by 1 person

    • That could work very well with the uncooked mixture, if the fish is very fresh. You could add a bit of coconut cream (the part that floats on top of coconut milk if you don’t shake the can) to make it more creamy. Good idea, thanks!

      Like

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