Monday, June 27, 2011

Fish Cakes (Tod Mun Pla)

Thai Translation - Tod = Fried, Mun = Oil, Pla = Fish

Thai fish cakes are one of the most famous and well loved of thai dishes. The flavour is aromatic, light and very addictive. They are often served with a side of nam jim kai (sweet chilli sauce) and can be found sold by street vendors, in markets and restaurants all over Thailand. Depending on the region, ocean or river fish is used but the taste remains the same.

Cooking Time –5 minutes
Preparation Time – 15 minutes

Serves 4

200g white fish fillet
1/3 cup snake beans
2 shallots
1 Tbsp cornflour
1 egg
1 kaffir lime leaf
1/3 cup coriander stems and leaves
2 tsp fish sauce
1 medium red chilli (optional)
Oil for frying

  1. Finely chop the fish into a mince and place in a bowl.
  2. Add chopped snake beans and shallots plus finely diced chilli, kaffir lime leaf and coriander.
  3. Stir through cornflour, ensuring there are no lumps.
  4. Beat an egg with fish sauce until frothy. Stir this lightly through the fish mixture and set aside for 10 minutes.
  5. Heat approximately 2 Tbsp oil in a wok. When smoking, add about 1 Tbsp on the fish mixture carefully to the oil.
  6. Cook for one minute and flip. Cook til brown and remove from oil, draining on paper towel.
  7. Serve with sweet chilli dipping sauce.

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