Tod Man Pla (Thai Fish Cakes) With Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Great Thai flavours, that are sure to impress! Ingredients:
450 g firm white fish fillets |
3 tablespoons rice flour or 3 tablespoons cornflour |
1 tablespoon fish sauce |
1 egg, beaten |
1/2 cup fresh coriander leaves |
3 teaspoons red curry paste |
1 -2 teaspoon chopped red chile (optional) |
100 g green beans, very finely sliced |
2 spring onions, very finely chopped |
1/2 cup oil, for frying |
Directions:
1. Process the fish in processor til smooth.
2. Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
3. Process til combined. Transfer to a bowl.
4. Add spring onions and beans and mix together.
5. Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
6. Heat oil in frying pan (skillet).
7. Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving.
8. DIPPING SAUCE:.
9. In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
10. Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.
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