Tod Mahn Pla – Thai Fish Cakes

Ingredients

Fish Cakes:
1
lb white fish
2
Tbsp tapioca starch
2
egg yolks
¼
cup red curry paste
1
Tbsp granulated sugar
2
Tbsp fish sauce
½
cup green beans thinly sliced
3-4
cups cooking oil
bai magrut (Thai lime leaves) finely chopped
Pickle Salad:
¼
cup sugar
½
cup distilled vinegar
¼
cup water
1
tsp salt
1
clove garlic finely sliced
shallots thinly sliced
cucumbers thinly sliced
Thai chilis
cilantro
crushed peanuts

Preparation

Step 1

For the pickle salad, combine sugar, distilled vinegar, water, salt, garlic and chilis into a saucepan. Simmer on medium heat until the sugar dissolves and the vinegar cooks down.

Step 2

Add to shaved shallots and cucumber and let sit.

Step 3

To make the fish cakes, in a food processor, combine the fish, tapioca starch, egg yolks, red curry paste, sugar, and fish sauce. Pulse until the mixture is thick and pasty.

Step 4

Add green beans and one or two pinches of lime leaves for texture, then gently mix. Then set the mixture aside for 20-30 minutes.

Step 5

In a large pot, bring the oil to 350° - 375°. Roll the fish balls, leaving a thumb-sized indent to accommodate for the expansion of the fish cake when cooking.

Step 6

Cook the fish cakes in the oil until golden brown. Remove finished cakes from oil and set on paper towels to cool and drop excess oil.

Step 7

Serve with a side of achat and garnish with cilantro and chopped peanuts.