
Thai fish cakes with green beans (tod man pla)

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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)
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
preparation

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