Thai Curry Fish Mousse (Hor Mok Style)
A flavorful fish mousse pie made with white fish, Thai red curry paste, and kaffir lime leaves, topped with a refreshing cucumber salad and garnished with salmon caviar.
Seafood, particularly fish, offers endless possibilities in the culinary world. From grilling and smoking to making steaks and salads, fish adapts to countless recipes. But what about a fish pie that’s anything but ordinary?
This Siamese Fish Mousse Pie, shared by the chef from Namo in Hong Kong, breaks the mold. With its mousse-like texture and bold Thai flavors, it’s a dish that surprises and delights. Topped with cucumber salad and salmon caviar, it combines traditional Thai ingredients with innovative techniques, creating a meal that’s as visually stunning as it is flavorful.
Ingredients
Method
- Prepare the Fish Mousse
- In a bowl, mix the minced fish with red curry paste until sticky and well combined.
- Add baking powder, green beans, kaffir lime leaves, egg whites, and breadcrumbs. Mix thoroughly to form a mousse-like paste.
- Shape and Coat
- Shape the fish mousse into 1-inch thick cakes or desired shapes.
- Dip each fish cake into egg whites, allowing excess to drip off, then coat with breadcrumbs.
- Fry the Fish Cakes
- Heat vegetable oil in a skillet over medium heat. Fry the fish cakes until golden brown on both sides.
- Remove and drain on paper towels to remove excess oil.
- Make the Cucumber Salad
- In a saucepan, combine vinegar, sugar, water, and salt. Heat gently until dissolved. Remove from heat and let cool.
- Add cucumber, shallots, and chilies to the cooled dressing. Toss gently to combine.
- Assemble and Serve
- Plate the fish cakes, topping each with a spoonful of cucumber salad.
- Garnish with salmon caviar and fresh dill. Serve immediately.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.