Steamed Murray Cod and Scallop Mousse with Spiced Coconut Sauce

Name: Steamed Murray Cod and Scallop Mousse with Spiced Coconut Sauce
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 2 teaspoons fresh lime juice, strained; 25 ml fish sauce; 1 stalk lemongrass, chopped; 2 makrut lime leaves, chopped; 125 ml White Chicken Stock; 250 ml coconut milk; 120 g palm sugar, shaved; 60 g Chilli Lemongrass Paste; 150 g fish trimmings (from the Murray cod); 150 g fish trimmings (from the Murray cod); 60 g scallop meat; 30 g scallop roe; 1 egg; 60 ml double cream; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 teaspoons chopped coriander leaves; 1 clove garlic; 25 g minced ginger; 4 coriander roots; 2 teaspoons fish sauce; ¼ teaspoon sea salt; ½ teaspoon freshly ground white pepper; 250 ml coconut cream; 8 queen scallops, cleaned; 4 × 150 g Murray cod fillets, skin on, bones removed; sea salt and freshly ground black pepper; 2 teaspoons vegetable oil; 1 tablespoon snipped coriander cress; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Another play on the sandwich idea to yield soft and silky textures combined with a little fieriness in the fragrant sauce. Snapper, bar cod, silver perch or sea bass can be used instead of the Murray cod.

Ingredients

4 × 150 g Murray cod fillets, skin on, bones removed
8 queen scallops, cleaned
2 teaspoons

Asia
Singapore
Starter
Fish course
Pescatarian
Gluten-free
South East Asia

Method

To prepare the fish, cut the tail and belly pieces off each fillet, then cut each fillet in half so you have eight uniform squares. Remove the skin from the off-cuts.

To make the mousse, dice the fish off-cuts, scallops and roe then refrigerate for 30 minutes. Blend the diced fish with the egg until smooth, then fold in the cream. The mousse should be reasonably stiff. Season with salt