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Thai Fish Cakes (Thod Mun Pla)

Fried fish cakes make a great snack on their own dipped in either Sriracha chili sauce, sweet chili sauce or you can make your own cucumber relish (recipe below). Ground fish is spiced with fresh kaffir lime leaf and red curry paste and fried. Serve as an appetizer or along with any rice-based meal with a cucumber relish (recipe below) and or sweet chili sauce or sriracha.

Ingredients for Fish Cakes

• 500 grams white fish meat (e.g. ladyfinger) , minced or chopped
• 1 egg
• 1/2 cup string beans, sliced fine
• 3 tbsp. fresh kaffir lime leaves, minced or chopped
• 1 tsp. sugar
• 1 tsp. salt
• 1 tbsp. of red curry paste
• 3 cups cooking oil for frying

Preparation

1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks.
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
3. Serve with Sriracha chili sauce, sweet chili sauce or cucumber relish.

Ingredients for Cucumber Relish

• 1 cup diced cucumber
• 1/2 cup ground roasted peanuts
• 1/2 cup sugar
• 1/2 cup white vinegar or rice wine vinegar

Preparation

1. Mix sugar and vinegar in the pot and heat.
2. When the mixture comes to the boil, remove from the heat and allow to cool.
3. Spoon into a cup, add diced cucumber and top with ground peanuts.

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From Authentic Thai Food cookbook.
Now on sale in our cookbooks section.

Recipe Copyright © 2002 Sangdad Books

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