THAI SALMON STEAMED SOUFFLE
Thai Salmon Steamed Soufflè
Serve: 2
Ingredients:
120 gram Salmon fillet – deboned, skinned, cut in the small cubes
150ml Thai coconut milk
10 gram Coconut palm sugar
2 Eggs
1 tsp Fish sauce
1 tsp Water
1/4 tsp Lemon juice
1/4 tsp Corn flour
1/4 tsp Chopped red chilli
6 Small basil leaves
1 pinch Salt
Method
-Prepare a steamer and bring the water to a boil.
-Use a hand whisk to mix 100ml of Thai coconut milk, Thai red curry paste, eggs, fish sauce and coconut sugar in a mixing bowl.
-Add the salmon and lemon juice into a mixing bowl. Fold all the ingredients ever so gently.
-Transfer the mixture into small ramekins. Place them on a steamer tray. Steam the soufflé at a medium heat for 16-18 minutes.
-Mix the rest of the coconut milk, a pinch of salt and cornflour in a small saucepan. Heat gently and keep stirring until the sauce has got a smooth consistency. It should take only a minute or two. Set aside.
-Once the soufflé is cooked, add a dollop of the coconut sauce and steam for a further 2 minutes.
-Garnish with basil leaves and chopped red chillies. Enjoy Thai Salmon Steamed Soufflè as a starter, snack or dare I say breakfast?
Tips:
-Do not over fold the mixture after you add the salmon or any seafood. Once or twice is more than enough.
-You can use other seafoods instead of salmon, smoked salmon is also lovely with this recipe.
-Thais serve this easy Thai food in a lovely handmade banana leaf bowl and often add the shredded Kaffir Lime Leaf on top to add a beautiful fragrance to the dish.
-Try your best to get authentic Thai coconut milk and Thai red curry paste. Check my Thai kitchen staples blog to see why.
