Zucchini Seafood Cake with Tom Yum Soup

Zucchini Seafood Cake with Tom Yum Soup

Created by ched Ikuei Arakane (Kinsan) executive chef The Glass House (Tasmania) and Wasshoi (Melbourne)


45 Minutes



For 4 people

  • 28 Pieces of Zucchini ribbon
  • 125 grams Ocean Trout Fillet
  • 25 grams Scallop
  • 25 grams Prawn
  • 1 Egg
  • 80 mL Cream
  • 200 grams Lobster meat
  • 4 Sheets of Rice Paper
  • 4 Serves pre-made Tom Yum Soup
  • 20 grams Diced Tomato
  • 4 pinch(es) Flowerdale Farm Microgreen Coriander
  • 4 pinch(es) Flowerdale Farm Edible Flowers (Moonsoon Gold)

Adjust Quantity


  1. For the Seafood Mousse: Place ocean trout fillet, scallop, prawn, egg and cream into a food processor and mix together.
  2. Soak rice paper in water to soften. Wrap lobster meat and mousse with rice paper.
  3. Knit the zucchini ribbons into a sheet, place the rice paper containing the seafood mousse on the centre of the sheet and wrap into an oval shape. Be careful not to break the shape. Steam until the mousse is completely cooked.
  4. To serve: place the zucchini wrap in the centre of the bowl, add soup, and garnish with tomato, Flowerdale Farm Microgreen coriander and Flowerdale Farm Moonsoon Gold Edible Flowers.