Fish Salpicon Souffle

By Food52
8 faves
More from this source
Uploaded by: c12ff7557556-deleted-0


Add a comment


4 tablespoons dessicated coconut, to line ramekin insides

400 ml regular coconut milk

4 - 5 pandan leaves (optional)

1-2 tablespoons cornstarch

1 tablespoon coconut flour

1/2 – 1 cup Fish Salpicon

2 large free-range egg yolks

3 large free-range egg whites

A little unsalted softened butter , for greasing

Salt and pepper, to taste

3 fresh (or frozen) tilapia fillets

Vegetable oil, to fry the fish

1/3 cup of sweetcorn

Juice and zest of 1 lime

1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped

2 scallions, white and green parts, thinly sliced

Large handful cilantro leaves, roughly chopped

Large handful parsley leaves, roughly chopped

1-2 tablespoons of sweet chilli sauce

You might also like

Crab And Saffron Soufflé
La Tartine Gourmande
Corn And Dried Tomato Soufflé With Shrimp-Onion...
The Cartoon Kitchen: Whitefish Soufflé
Serious Eats
Smoked Salmon SouffléS
BBC Good Food
Shrimp And Crab Souffles With Red Bell Pepper A...
Crab And Lemon Thyme Soufflés
Food & Wine
Double Baked Smoked Haddock Soufflé With Tomato...
Great British Chefs
Smoked Salmon Soufflé With Gingered Salad
Food & Wine
Goat Cheese Souffle With Thyme
Food & Wine
SouffléD Crab & Asparagus Tart
BBC Good Food