Tod-Mun Pla-Krai (Fish Cakes)

Ingredients

Grated fish meat 200 grams

Gaeng kua curry paste 40 grams

Sliced wing beans 30 grams

Shredded kaffir lime leaves 6 grams

Egg 1

Salt 1/4 teaspoon

Sugar 1/2 tablespoon

Ingredients for Dipping Sauce

Sugar 1/2 cup

Salt 1/2 teaspoon

Vinegar 1/2 cup

Crushed red spur chillies 4 grams

Sliced cucumber 60 grams

Ground roasted peanuts 20 grams

Coriander leaves

Directions

1. Knead the grated fish meat until it takes on a dense consistency.
2. Add the egg, salt, sugar, and curry paste. Stir and knead again until everything is well blended and is somewhat sticky. Add the wing beans and kaffir lime leaves and mix once more.
3. Form the mixture into bite-size balls. Flatten them slightly and fry them in very hot oil over high heat until they are brown. Remove from the oil and set aside.

Directions to make the side dish

1. Put the sugar, vinegar and salt in a pot over low heat. Stir continuously until everything is dissolved and cooked through. Add the pounded chillies and remove from the heat. Let it cool.
2. Place the sliced cucumber in a serving bowl and pour the melted ingredients over the top. Then garnish with the peanuts and coriander. Serve the fishcakes with the dipping sauce.

Tips

1. A fresh fillet gives the fishcakes a chewy texture and it won’t give off a fishy smell.
2. Don’t pour the hot dressing on the top of vegetables. The heat makes the vegetables sloppy.
3. Use only fresh vegetables and ingredients for the side dish. Vegetables become less crisy if they sit in the dressing too long.