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…
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
cooked white rice, for serving
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.
Process until smooth.
…and cook sous-vide for 10 to 15 minutes at 50C/122F.
Meanwhile, stir-fry the napa cabbage in two tablespoons of vegetable oil.
As soon as the cabbage starts to ‘catch’, add a tablespoon of fish sauce…
…and the juice of half of lime.
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.
Serve the fish with the rice and cabbage. Garnish with lime leaf chiffonade.
The best choice for this dish is a riesling, preferably Spätlese Trocken.
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.