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Tod Mun Pla
Thai Fish Cakes
Aromatic and flavorful Thai fish cakes made from a paste of white fish, red curry, and fresh herbs, pan-fried until golden brown. A classic appetizer that's perfect for sharing.
đ§ Ingredienser
- 500 g White fish fillets(Firm white fish like cod, snapper, or tilapia. Ensure it's boneless and skinless.)
- 2 tbsp Red curry paste(Adjust to your spice preference. Use a good quality Thai red curry paste.)
- 50 g Long beans(Trimmed and very finely sliced into small pieces (about 1-2mm thick).)
- 4 Kaffir lime leaves(Finely chiffonaded (thinly sliced). Remove the tough central rib before slicing.)
- 1 tbsp Fish sauce(Adds essential salty and umami flavor.)
- 1 Egg(Helps bind the fish cakes. Can be omitted for a slightly different texture.)
- for frying Vegetable oil(A neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.)
- for serving Cucumber relish(A traditional accompaniment, often made with sliced cucumber, shallots, chili, and a sweet-sour dressing.)
đšâđł Instruktioner
- 1
Prepare the fish paste: Cut the white fish fillets into rough 1-inch chunks. Place them in a food processor. Pulse until the fish is finely minced and starts to form a sticky paste. This may take 3-5 minutes. Scrape down the sides of the processor as needed. The texture should be cohesive and slightly elastic, not watery.
â±ïž 5 minutes - 2
Combine the ingredients: Add the red curry paste, finely sliced long beans, chiffonaded kaffir lime leaves, fish sauce, and egg to the food processor with the fish paste. Process again until all ingredients are well combined and the mixture is uniform. Be careful not to over-process, which can make the fish cakes tough.
â±ïž 5 minutes - 3
Form the fish cakes: Lightly moisten your hands with water to prevent sticking. Take about 2 tablespoons of the fish mixture and gently shape it into a small, flat patty, about 1/2 inch thick and 2 inches in diameter. Repeat with the remaining mixture.
â±ïž 10 minutes - 4
Fry the fish cakes: Heat about 1-2 inches of vegetable oil in a wok or deep skillet over medium-high heat until it reaches 170-180°C (340-350°F). Carefully slide 3-4 fish cakes into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are golden brown and cooked through. The fish cakes should feel firm to the touch and float to the surface when cooked.
â±ïž 12 minutes - 5
Drain and serve: Remove the fried fish cakes from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately with cucumber relish on the side.
â±ïž 2 minutes
đĄ Proffstips
- âFor the best texture, the fish paste should be bouncy and cohesive, not watery. If it seems too wet, you can add a teaspoon of cornstarch.
- âSlice the long beans and kaffir lime leaves as thinly as possible for even cooking and better integration into the fish cakes.
- âDo not overcrowd the pan when frying. This lowers the oil temperature and can result in greasy, unevenly cooked fish cakes.
- âThe fish cakes are done when they are golden brown, firm, and float to the surface. Avoid overfrying, which can make them dry.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped shrimp to the mixture for a textural variation.
- Increase the amount of red curry paste or add a pinch of dried chili flakes for an extra spicy kick.
- For a healthier option, you can pan-fry the fish cakes in a little oil instead of deep-frying, though the texture will be slightly different.