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1
For the mousse: Place the coconut milk, galangal, candlenuts, kaffir lime leaves, onion, garlic, coriander, belacan, lemongrass, and white pepper in a food processor and blitz into small chunks.
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2
Bring this mixture to a simmer, then leave to infuse for 1 hour, or until the mixture is cool.
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3
Strain through a fine sieve and beat in the whole eggs.
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4
Beat the whites to soft peaks and fold this into the coconut mixture.
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5
Generously butter four small ramekins and pour in the mixture, to about 5mm below the rim.
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6
Cover the ramekins with tin foil and pierce with a toothpick or fork, then set in a baking tray and fill halfway up with boiling water.
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7
Steam in a 160 degrees C oven for 20-25 minutes, until the mousses have set and a skewer or knife inserted into the center comes out clean.
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8
For the cream sauce: Bring all ingredients for the sauce to the boil, then reduce by half and strain.
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9
For the gurnard and scallops: Heat the butter in a pan until it is just foaming (do not let it brown), then add the scallops and gurnard.
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10
Cook for three minutes on each side (if using large scallops, transfer to a 200 degrees C oven for 5 minutes to finish cooking).
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11
To serve, turn out the mousse onto a plate, and serve the fish and scallops alongside.
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12
Spoon sauce over the mousse and seafood and garnish with chopped coriander leaves.
