Thai fish cakes with green beans (tod man pla)

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by: Head Chef






Thai Fish Cakes are a common street food in Thailand, and are very flavorful compared to most Western fish cake recipes. They aren't battered, which I find allows for more of the fresh taste of the fish, spices, and herbs to come through. These cakes are best eaten fresh out of the oil while they're still hot and juicy.




ingredients

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serves: 4

1 lb (450 g) pollock fillets (skinned and cut into chunks)

1 tablespoon Thai fish sauce

1 tablespoon Thai Red Curry Paste

1 leaf kaffir lime or 1 strip of lime zest (very finely shredded)

1 tablespoon chopped cilantro

1 egg

1 teaspoon palm sugar (or raw brown sugar)

1/2 teaspoon salt

1/3 cup (40 g) green beans (thinly sliced into rounds)

2/3 cup (150 ml) peanut or canola oil

SWEET-AND SOUR CUCUMBER SAUCE:

1/4 cup white wine vinegar

1/2 cup (100 g) sugar

1 1/2 tablespoons water

2 teaspoons Thai fish sauce

1/3 cup (50 g) very finely diced hothouse cucumber

2 tablespoons very finely diced carrot

2 tablespoons minced onion

2 red bird chile peppers (thinly sliced)

Nutrition Facts
Thai fish cakes with green beans (tod man pla)

Servings Per Recipe: 4

Amount per Serving

Calories: 524

  • Total Fat: 38.4 g
  •     Saturated Fat: 6.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.5 mg
  • Sodium: 1008.4 mg
  • Total Carbs: 18.3 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 15.5 g
  • Protein: 24.4 g
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preparation

1.  For the sauce, gently heat the vinegar, sugar, and water in a small pan until the sugar has dissolved. Bring to a boil and boil for 1 minute, then remove from the heat and let cool. Stir in the fish sauce, cucumber, carrot, onion, and chiles. Pour into four small dipping saucers or ramekins and set aside.

2.  For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, kaffir lime leaf or lime zest, chopped cilantro, egg, sugar, and salt. Process until smooth, then stir in the sliced green beans.

3.  Divide the mixture into 16 pieces. Roll each one into a ball, then flatten into a 2 1/2-inch (6-cm) patty. Heat the oil in a large frying pan and fry the fish cakes, in batches, for 1 minute on each side, until golden brown. Lift out and drain briefly on paper towels, then serve with the sweet-and-sour cucumber sauce.

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