Thai-style Fish Cakes (using Redfish)
In Thailand, these springy fish cakes, called tod man pla, are between-meal snacks sold by street vendors. A dipping sauce of coconut vinegar, sugar, diced cucumber and chilli is the usual accompaniment.
Serves 4 as an entrée
500g redfish fillets, skin off, bones removed, roughly chopped
1 tablespoon Thai red curry paste (see notes)
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
½ cup finely sliced green onions
½ cup finely sliced green beans
Vegetable oil, for deep-frying
1 Lebanese cucumber, sliced
1 lime, quartered
Place the fillets in a food processor, and pulse until finely minced. Add the curry paste, fish sauce, sugar and egg white and pulse until well combined.
Transfer to a bowl and mix in the green onions and beans.
Using wet hands, shape the mixture into 12 flat patties.
Heat oil in a wok or deep-fryer to 190ºC. Fry the patties until golden.
Serve hot or cold with cucumber slices and lime wedges.
Use a good commercial curry paste such as Simon Johnson’s, Christine Manfield’s or Charmaine Solomon’s; if using an Asian curry paste be aware that it may be stronger and you may need to reduce the quantity by at least half.
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