Recipe Cuisine: Thai
Theme: Soul Spicy
Tod Mun Pla
By: Nicole H
Ingredients
- FISH CAKES:
- 300g white fish fillets, cod, basa etc
- 2 Tbls red curry paste
- 1 egg
- 1 Tbls fish sauce
- 2 tsp sugar
- 4 kaffir lime leaves, finely sliced
- 6 green beans, finely sliced
- oil for frying
- DIPPING SAUCE:
- 1 Tbls rice wine vinegar
- 1/2 Tbls sugar
- 2 Tbls sweet chilli sauce
- 1 cucumber, finely diced
- 1 red chilli, finely chopped
- 1 Tbls roasted peanuts, crushed
- 1 Tbls boiling water
- TO SERVE:
- chilli, thinly sliced
- scallions, thinly sliced
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- In a blender or food processor, blend the fish fillets until smooth. Add the red curry paste, egg, fish sauce and sugar and blend until combined. Transfer to a bowl and fold in the beans and lime leaves.
- Over medium heat, heat enough oil in the wok or pan to fry the fish cakes. Wet your hands and roll the mixture into small patties, about 5cm in diameter.
- Fry the patties in batches for a few minutes each side until golden brown and cooked through. Drain on paper towel.
- For the dipping sauce, In a small bowl mix the sugar with a tablespoon of boiling water and stir until the sugar is dissolved. Add the vinegar and sweet chilli sauce and mix well. Add the cucumber, chilli and peanuts and stir to combine.
- Scatter chilli and scallions over the fishcakes and serve with the dipping sauce.
