Asian Spiced Fish Mousse
220 g Mackerel Fish Meat
5 Prawns Meat (about 70g)
4 Kaffir Lime Leaf
2 Red Chillies
1 Large Egg
270 ml Coconut Milk
120 ml Fresh Milk
1/2 tbsp Gula Melaka
1/2 tbsp Rice Flour
1 1/2 tbsp Thai Red Curry Paste
Red Chillies for Garnishing
Coriander Leaves for Garnishing
Combine Mackerel Fish Meat, Prawn Meat, Kaffir Lime Leaf and Red Chillies. Mince all of them in Fusion Master.
Add the rest of the ingredients into minced mixture and give it a good vigorous stir, until all ingredients are well combined.
Pour half portion of mixture into each UltraPro Cocotte, covered, and cook it in the microwave for 10mins under LOW Heat.
Let cooked Fish Mousse rest for 8 to 10mins and garnish with chillies and coriander leaves before serving.
Note : Do take note that Fish Mousse will turn hard, chewy and over-cooked if High Heat is used during cooking process.