Twitter Updates

    follow me on Twitter

    Sunday, February 12, 2017

    Best Red Peppers - Stuff them with a Thai Fish Mousse - Perfect Appetizer

    It's my Son's birthday today and we are having Family Dinner
    I'm on  the "Befores"
    Of course, I am making the signature dish of Pizza Flavoured Pinwheels
    Click here  to get the recipe
    The Grandchildren love them
    However we need Grownup Food
    So going back I found this post from 2007

    I reckon this will make an excellent fish course
    So here we go
    I remember having a sort of fish mousse stuffed green pepper at Yum Char we loved them...they are delicious.
    So why not stuff red pepper halves with the a mixture for Thai Fish Cakes
    The fish cakes were from a recipe I had seen Rick Stein prepare.
    so I though I would adapt his recipe.
    A good one too. It's that Thai fish cake texture you are looking for almost a bit rubbery.

    Thai Stuffed Red Peppers

    6 red, or orange or yellow peppers or a combo

    500 gms meaty white fish cut into chunks
    1 tablespoon palm sugar
    1 chili chopped
    3 tablespoons coriander stalks and all,
    2-3 Kaffir lime leaves chopped
    Juice and zest of 1 lime
    1 big teaspoon Thai red curry paste
    2 tablespoons fish sauce
    1 egg

    Coconut Cream

    Put all of the ingredients into the food processor except for cream
    Whiz until it forms a paste
    Add some cream to thin it out a little (1-2 tablespoons)
    Take a spoonful and fry it in a little oil to make a little cake
    Taste and adjust seasonings if needed.
    Tasting pretty good
    Halve and core peppers
    Blanch in boiling water
    Drain on a rack to dry
    Drizzle with oil and massage it in
    Fill with mixture
    Place in an oiled baking tray
    Add ½ cup water
    Cover with foil and bake about 20 minutes at 200C
    You can make these early in the day and refrigerate
    Take out at least an hour before serving to bring to room temperature
    Cut into half and arrange on a platter and garnish with sliced basil and chopped coriander
    I was pleased with this dish.
    It’s quite filling so actually 1 quarter each is enough for hand around.

    Would make a good first course on a bed of dressed greens
    2 quarters each would do.
    Garnish with lime quarters
    Here's the Birthday Boy when he was small, over 40 years ago
    How did we all get to be so old?

    No comments: