SEA BASS SOUFFLÉ

INGREDIENTS:
For the paste

10 gr dried red chilli pepper (soaked in water until soft)
½ tbsp. kaffir lime zest (sliced)
1 tbsp lemongrass (sliced)
½ tbsp galangal (finely sliced)

12 coriander roots
10 gr finger root / lesser ginger (sliced)
3 shallots
4 cloves garlic
½ tsp white pepper
¼ tsp salt
1 tsp shrimp paste

For the filling

60 gr sea bass (minced)
100 gr sea bass fillet
½ cup (120 ml) coconut milk
1 egg
1 tbsp sugar
1½ tbsp. fish sauce
2 kaffir lime leaves


PREPARATION:
Paste:
In a mortar, pound all the ingredients to a paste.
Filling:
In a mixing bowl, mix the minced sea bass, the paste (see above), coconut milk and egg. Season with sugar and fish sauce. Mix well. Top with sliced pieces of fish, then follow with sliced kaffir lime leaves. Set aside.

TO SERVE: 10 gr Serrano red chilli pepper (finely sliced)
15 gr sweet basil leaves
½ cup (120 ml.) coconut milk
1 tbsp rice flour
2 gr kaffir lime leaves (finely sliced)

Method for thickening the coconut milk:
In a pan, mix the coconut milk with the rice flour. Beat constantly by hand until the mixture thickens.
Take a container made from banana leaves (or use small ramekins or cupcake moulds). Cover the base with the sweet basil leaves and add the filling.