Siam Mousse Cake

• 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.

white fish, red curry, baking powder, green beans, lime, egg white, bread crumbs, distilled vinegar, sugar, water, salt, cucumber, shallots, red

Taken from www.yummly.com/recipe/Siam-Mousse-Cake-1672828 (may not work)