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Lao Lemongrass Fish Cakes
Pla Tod
Savory and fragrant fish cakes made with a blend of fresh herbs, lemongrass, and chili, pan-fried until golden brown and crispy. These are often served as an appetizer or snack.
🧂 Ingrédients
- 400 g Firm white fish fillets(such as tilapia or catfish, cut into chunks)
- 1/4 cup Sticky rice(uncooked, soaked for at least 1 hour)
- 2 stalks Lemongrass(thinly sliced, tough outer layers removed)
- 4 medium Shallots(peeled and roughly chopped)
- 3 cloves Garlic(peeled)
- 2-3 small Thai chilies(stems removed, adjust to spice preference)
- 4 leaves Kaffir lime leaves(finely chopped)
- 1/2 cup Dill(fresh, chopped)
- 1/4 cup Cilantro(fresh, chopped)
- 2 tbsp Fish sauce
- 1 tsp Salt
- 4 tbsp Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a mortar and pestle or food processor, combine the soaked sticky rice, lemongrass, shallots, garlic, and Thai chilies. Pound or process until a coarse paste forms.
- 2
Add the fish, kaffir lime leaves, dill, cilantro, fish sauce, and salt to the paste. Mix well until everything is thoroughly combined. The mixture should be firm enough to shape.
- 3
Form the mixture into small, flattened patties or cakes, about 1.5-2 inches in diameter.
- 4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 5
Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through.
- 6
Remove the fish cakes from the skillet and drain on paper towels. Serve hot with a side of sweet chili sauce or a spicy dipping sauce.
💡 Conseils de pro
- ✓If the mixture is too dry to form patties, add a tablespoon of water at a time.
- ✓For a spicier cake, add more Thai chilies.
- ✓Ensure the oil is hot enough before frying to achieve a crispy exterior.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute catfish or other firm white fish for tilapia.
- Add a pinch of MSG for enhanced flavor, if desired.