Ingredients
- 1 gilt-head (sea) bream about 350 grams
- 1 stalk of green onion, chopped
- 1 tablespoon of soy bean paste
- basil and mint leaves to serve
- 2 cm of ginger root, sliced
- 1 hot chili pepper, chopped
- 1 tablespoon of sugar
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1/2 cup of water
How to make Cambodian style fish with soy bean paste
- Mix water with garlic, ginger, sugar, fish sauce, soy bean paste, hot chili pepper together in a skillet.
- Add fish and simmer till fish tender and water reduced (about 10 - 15 minutes), while cooking turn fish over.
- When fish cooked, add green onion and white pepper.
- Serve garnished with basil and mint leaves.
source
Ingredients
- 340g good quality chocolate, semisweet
- 6 eggs
- a pinch of salt
- 30g sugar
- 40ml whole milk
- 200ml whipping cream
- 40g unsalted butter extra
How to make Chocolate Mousse
- Cut the chocolate into pieces. Place chocolate chips in a large bowl.
- Heat the milk and cream in a saucepan just until boiling.Remove from heat and keep you.
- Cut the butter into small pieces.
- Separate the eggs. Beat the egg whites very stiff with salt and sugar. In the last seconds before turning off the mixer, add the egg yolks.
- Add the milk and cream mixture to chocolate. Mix well until the chocolate melts. I recommend using a foué to stir the mixture until the temperature about 40 degrees, slightly warmer than it slip. Add butter and continue mixing until melted.
- Add a little of the chocolate mixture to eggs. Mix gently with aspatula silicon. Then add the egg mixture once the chocolate mixture, incorporating everything with gentle movements that do not lose the clear air. Mix just until uniform with a mousse.
- Transfer mixture to bowl in which you want to serve. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- It is recommended that one should serve the mousse within 24 hours because of the eggs. I think it will have no problem, because there will be nothing left!
