You could call this fusion dish a sister recipe to traditional Thai fish cakes, but it has a stronger taste. The coconut milk gives the patties a denser texture and slightly sweeter taste.
Ready-minced fish, such as frozen spotted featherback, is available from Asian supermarkets, but you can use any white fish of your choice and mince it using a food processor. These patties are great as a starter or snack.
Thai Fish Cake
(Tod Mun Pla)
2-4
20 mins
Pretty Easy
Ingredients
-
Thai Fish Cake
250g (80z) minced fish
2 tablespoons coconut milk
I tablespoon Red Curry
Paste (see page 202)
1 tablespoon finely chopped yard-long beans
(Chinese long beans)
legg, beaten
I tablespoon finely sliced lesser galangal
I tablespoon nam pla
(Thai fish sauce)
3 Ume leaves, finely sliced I teaspoon granulated sugar 2 tablespoons cornflour
Vegetable oil, for shallow-frying
TO GARNISH
2-4 sprigs of coriander
Small red chillies
TO SERVE
Sweet Chilli Sauce (see page 210)
Finely chopped cucumber
Crushed toasted peanuts
Method
- Put the fish into a large bowl and add the remaining ingredients.
- Stir the mixture very well until it forms a thick paste.
- Pinch off a bit of the paste and roll it into a ball with your hands. Then flatten the ball ever so slightly to form a pattie and place this on a plate. Continue until there is no paste remaining.
- Heat enough oil in a wok to shallow-fry the patties over a medium heat. Fry the fish cakes in batches until they are golden brown - about 3-5 minutes on each side should do the trick.
- Drain on kitchen paper and leave to cool for a couple of minutes before serving.
- Garnish with the coriander and chillies, then serve with a bowl of the dipping sauce, sprinkled with some chopped cucumber and crushed toasted peanuts.
