Thai Steamed Fish Pudding

Serves: 6

Ingredients:

500g white fish fillets

1 tablespoon Charmaine Solomon’s Thai Red Curry Paste

2 tablespoons fish sauce

1 egg

½ cup coconut milk

½ cup finely chopped spring onions

small Thai Basil leaves

seeded and sliced red chillies

2 kaffir lime leaves, finely shredded

TOPPING

¾ cup coconut milk

1 tablespoon rice or arrowroot flour

¼ teaspoon salt

Method:

TOPPING: Combine coconut milk, flour and salt into a small pan and stir over medium heat until it boils and thickens.

FISH PUDDING:

Clean the fish from scales, skin and bones. Dice the fish.

Put fish into a food processor add the rest of the ingredients, except spring onions.

Process until the mixture forms a paste, remove from the bowland stir in spring onions.

spread mixture into a bowl, pie plate or for individual serves a silcone patty tray.

Pour topping over, spreading to the edges. Cover and stream over boiling water for 18 to 20 minutes. Allow to cool fior a few minutes, then reove from steamer and garnish with basil leaves, chilli and lime leaves. Serve warm or cold.