Tod Mahn Pla – Thai Fish Cakes
Ingredients
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.