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
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
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.
Vacuum seal…
…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.
Wine pairing
The best choice for this dish is a riesling, preferably Spätlese Trocken.
Flashback
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.
Stefan's Gourmet Blog 
Sarei davvero curiosa di assaggiare!
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You are so creative with your cooking! I went to a gourmet kitchen store and looked at the sous vide machines today. Way too pricey for me so I think I’ll stick with ordering on Amazon. 🙂
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The Anova is an affordable option. Do you remember this post? It may help with your choice. https://stefangourmet.com/2015/12/14/sous-vide-equipment-review-sousvide-supreme-vs-anova-precision-cooker/
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I do remember it but couldn’t remember the name of the appliance to find the post. Thanks! Heading to bed, it’s almost midnight here but I’ll look at it again in the morning. xo
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Let me know if you have any questions…
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I sure will Stefan. I am sure I will celebrate the purchase on my blog when I get it. 🙂
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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!
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I ‘borrowed’ that combination from the recipe for Thai fish mousse 🙂
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Mi piacerebbe tanto fare questa ricetta chiaramente con gli stessi ingredienti che hai usato tu solo che io non riesco a trovare il lemongrass.
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L’ho travato online: http://www.fruttaweb.com/it/dal-mondo/381-citronella-lemongrass-250-gr.html
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Grazie Stefan
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Reblogged this on Chef Ceaser.
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Bravo! Che bella ricetta estiva! Ora qui non si trova il cavolo, ma si può sempre ripiegare su un’altra verdura altrettanto dolce.
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Very interesting I haven’t seen anything like this. Makes me want to use the mixture as a spread of sorts similar to crab dip!
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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!
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Like Mary before me, this is an entirely new dish for me, Stefan. I will say you’ve got some mad skills in the kitchen. How creative!
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