Siam Mousse Cake Recipe

Name: Siam Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds meat White fish, minced; 2 5/8 ounces red curry paste; 5/8 teaspoon baking powder; 1 ounce green beans sliced; 10 kaffir lime leaves; 1 cup egg white; 2 tablespoons bread crumbs; 3 3/8 tablespoons distilled vinegar; 3 3/8 tablespoons sugar; 3 3/8 tablespoons water; 1 teaspoon salt; 1 cucumber cut lengthwise into four pieces and sliced; 4 shallots finely sliced; 2 Thai chilies Fresh red, chopped

Servings: persons

2 1/4 pounds meat White fish, minced
2 5/8 ounces red curry paste
5/8 teaspoon baking powder
1 ounce green beans sliced
10 kaffir lime leaves
1 cup egg white
2 tablespoons bread crumbs
3 3/8 tablespoons distilled vinegar
3 3/8 tablespoons sugar
3 3/8 tablespoons water
1 teaspoon salt
1 cucumber cut lengthwise into four pieces and sliced
4 shallots finely sliced
2 Thai chilies Fresh red, chopped

1
Place fish and red curry paste into the work bowl of a food processor. Blend until the mixture forms a ball.
2
The mixture should now be quite sticky. Turn it into a mixing bowl and add the rest of the ingredients. Mix well to distribute evenly into the paste.
3
Roll the paste with film to give the desired shape. Then cut into 3 cm cubes.
4
Add into a bowl with the egg white. Drain any excess and then cover with bread crumbs.
5
Heat oil in a pan. Deep fry the fish cakes until they are golden brown. Remove from the pan and drain off excess oil on absorbent paper towels.
6
For cucumber relish:
7
Gently heat the water, distilled vinegar, sugar and salt in a sauce pan until all dissolved then remove from heat.
8
Allow to cool, and then add remaining ingredients.
9
Place fish cakes on a plate, sprinkle with the cucumber relish, and add salmon roe and dill.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 pounds meat White fish, minced, 2 5/8 ounces red curry paste, 5/8 teaspoon baking powder, 1 ounce green beans sliced, and more.

Yes, Siam Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Siam Mousse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions