Tod Man Pla

Monday, September 26, 2011

(Thai Fish Cakes)

Serves 4-6


500g firm white fish fillets
4 kaffir lime leaves, finely shredded
1 tbsp chopped fresh Asian basil
2 tbsp red curry paste
100g green beans, very finely sliced
2 sprong onions, finely chopped
oil, for shallow-frying

Cucumber Dipping Sauce:
1 Lebanese cucumber, finely chopped
3 tbsp sweet chilli sauce
2 tbsp rice vinegar
1 tbsp chopped unsalted roasted peanuts
1 tbsp chopped fresh coriander


  1. Place the fish in a food processor and process for 20 seconds, or until smooth. Add the lime leaves, basil and curry paste and process for 10 seconds.
  2. Transfer the fish mixture to a large bowl, add the green beans and spring onion and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
  3. To make the cucumber dipping sauce, combine all the ingredients in a bowl.
  4. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are golden brown on both sides. Drain on paper towels and serve immediately with the dipping sauce.

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