THAI SALMON STEAMED SOUFFLE - Thai Food Made Easy
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THAI SALMON STEAMED SOUFFLE

Thai Salmon Steamed Soufflè

Thai Salmon Steamed Soufflè

Serve:2

Ingredients:

120 gram                      Salmon fillet-deboned, skinned, cut in the small cubes

150 ml                          Thai coconut milk

10 gram                        Coconut palm sugar

2                                     Egg

1 tsp                               Fish sauce

1 tsp                               Water

1/4 tsp                           Lemon juice

1/4 tsp                           Corn flour

1/4 tsp                           Chopped red chilli

6                                     Small basil leaf

Method

-Prepare the steamer and bring the water to boil.

-Use the hand whisk to mix 100 ml of Thai coconut milk, Thai red curry paste, eggs, fish sauce and coconut sugar in the mixing bowl.

-Add the salmon and lime juice into the mixing bowl. Fold all ingredients ever so gently.

-Transfer the mixture into the small ramekins. Place them on the steamer tray. Steam the soufflé to the medium heat for 16-18 minutes.

-Mix the rest of coconut milk, a pinch of salt and cornflour in a small saucepan. Heat gently and keep stirring until the sauce has got a smooth consistency. It should take only a minute or two. Set aside.

-Once the soufflé is cooked, add a dollop of the coconut sauce and steam for further 2 minutes.

-Garnish with basil leaves and chopped red chillies. Enjoy Thai Salmon Steamed Soufflè as a starter, snack or dare I say Breakfast!!

Tips:

-Do not over fold the mixture after you added the salmon or any seafood. Once or twice is more than enough.

-You can use other seafood instead of salmon, smoked salmon is also lovely with this recipe.

-Thais serve this easy Thai food in a lovely handmade banana leaf bowl and often add the shredded Kaffir Lime Leaf on the top to create a beautiful fragrance to the dish.

-Try your best to get authentic Thai coconut milk and Thai red curry paste. Check my Thai kitchen staples blog to see why.