Tod Man Pla fish cakes

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 25 min

Serving: 2 people

September 9, 2020

Ingredients

• 50g BE Red curry paste
• 200g white fish fillet
• 1 pce egg yolk
• 1 tsp fish sauce
• 1 tsp sugar
• 30g snake beans or green beans (thinkly sliced)
• Kaffir lime leaves (optional)
• VG oil for deep frying
• BE Sweet chili sauce for dipping
Tod Man Pla fish cakes

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Thinly mince the fish fillet with a blender or knife.
In a mixing bowl, stir in the minced fish, BE red curry paste, egg yolk, sugar and fish sauce until well combined.
Add the sliced beans and thinly sliced kaffir lime leave if you have and mix well.
Shape the fish cakes and place them on a plate covered with oil or plastic foil to avoid sticking.
Heat the VG oil in a wok, test temperature with a wooden stick/spoon, and deep-fry the fish cakes until golden.
Remove the excess fat and serve with BE sweet chili dipping sauce.

Cooking Steps

Step 1

Thinly mince the fish fillet with a blender or knife.

Step 2

In a mixing bowl, stir in the minced fish, BE red curry paste, egg yolk, sugar and fish sauce until well combined.

Step 3

Add the sliced beans and thinly sliced kaffir lime leave if you have and mix well.

Step 4

Shape the fish cakes and place them on a plate covered with oil or plastic foil to avoid sticking.

Step 5

Heat the VG oil in a wok, test temperature with a wooden stick/spoon, and deep-fry the fish cakes until golden.

Step 6

Remove the excess fat and serve with BE sweet chili dipping sauce.

Chef s Tip

In Thailand we also like to enjoy those fish cakes with pickled cucumber.

If you think your dough is not sticky enough to shape the fish cakes, you can add a Tbsp of corn starch.

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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services