Thai Fish Cakes
One of the best things about visiting Thailand is the food.
Geoff Jansz says fish cakes or Tod Mun Pla are delicious and
they're easy to make.
Ingredients
500g white flesh fish fillets, de-boned
2 teaspoons Thai red curry paste
pinch of salt
1 tablespoon fish sauce
3 snake or green beans, thinly sliced
1 tablespoon coarsely chopped coriander leaves
corn, vegetable or peanut oil
Method
Cut the fish into 2cm (3/4") cubes and blend in a food processor
until it becomes a paste. Then add the fish sauce, paste and
salt and blend for about 30 seconds. Transfer it to a bowl and
mix the beans and coriander in thoroughly with a wooden spoon.
Dip your hands in cold water first to prevent the mixture
sticking, then take a small amount of mixture and make flattish
fish cakes about 5cm (2") diameter and
2.5cm (1") thick. To cook, shallow fry them in a fry pan by
heating the oil and frying them on both sides for about 2
minutes each, turning only once. Drain them on kitchen paper.
Serve with cucumber dipping
sauce. Makes a dozen
Cucumber Dipping Sauce
Ingredients
80mL water
60mL white vinegar
60g sugar
1 teaspoon salt
1 cucumber
1 shallot or small onion, thinly sliced
1 small red chilli, seeds removed and chopped finely
1/2 tablespoon fish sauce
4 stalks fresh coriander, finely sliced
2 tablespoons very finely diced carrots
1 tablespoon chopped roasted peanuts
1 tablespoon chopped coriander leaves
Method
Over a medium heat, in a small saucepan, bring to boil the
water, vinegar, sugar and salt. Remove from heat and cool. Peel
and slice the cucumber in half along its length then slice
thinly. Place in a bowl and add the shallot or onion, chilli,
fish sauce, coriander stalks and carrots and mix. Add the cooled
vinegar mix. Garnish with chopped peanuts and coriander leaves
just prior to serving with the fish cakes.
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