Saucepan@saucepan · Shared this recipeFollowthai · appetizerThai Fish Cakes (Tod Mun Pla)Thai-style red curry fish cakes with a homemade sweet chili dipping sauce.total50 minprep20 mincook30 minservings17Original recipe on hot-thai-kitchen.comKeep this recipeAdd a copy of Thai Fish Cakes (Tod Mun Pla) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients17 servingsBack to 17 servings350 g tender fish meat, see note, dried thoroughly if thawed from frozen2 tbsp red curry paste, see note1 egg yolk1 tsp sugar0.5 cup long beans0.333 cup Thai basil or holy basil, sliced into ribbons if large5 kaffir lime leaves, finely juliennedFish sauce, taste mixture before adding!, as needed3 clove garlic1 spur chili or another type of big red chili pepper that's not too spicy, prik chee fahThai chilies to taste, optional0.5 cup sugar0.5 tsp salt0.333 cup white vinegar, cane vinegar or rice vinegar3 tbsp waterCucumber slices for servingOptional add-ins for the dipping sauce: roasted crushed peanuts, sliced shallotsStepsClear checksTap an ingredient or step to check it off.1Step 1: For the dipping sauce, place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. Blend on low speed to keep some chili pieces and seeds for a nicer look.2Step 2: Pour the blended chilies into a small pot and bring to a simmer. Simmer for about 3-5 minutes or until it reaches a thin syrup consistency. The sauce will thicken as it cools, so if it becomes too thick, add more water. Set aside until ready to use.3Step 3: For the fish cakes, combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Continue processing for a few minutes longer until the fish holds its shape well when spooned. Cook a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind it also adds saltiness. If you only want more saltiness, add a little fish sauce.4Step 4: Transfer the fish paste into a mixing bowl and add the chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.5Step 5: At this point you can deep fry the fish cakes as traditionally done, or pan fry them as follows.6Step 6: Get your station ready with a bowl of cold water and paper towel by the stove. Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in the preheated skillet. Fry until browned on both sides, about 2 minutes per side. Add more oil as you go. Form the cakes as you fry them, as the mixture is soft and pre-formed cakes are hard to pick up.7Step 7: To serve, stir cucumber slices, peanuts and shallots into the dipping sauce and serve with the fish cakes. You can also serve extra cucumber on the side.getsaucepan.com/r/924f33c4-48de-4682-9b64-ae34901e68a3 · Original: https://hot-thai-kitchen.com/fish-cakes/
