Tod man pla (Thai fish cakes with cucumber sauce)

Springy, fragrant Thai fish cakes with red curry paste, lime leaf and long beans, with a sweet-sour cucumber sauce. A popular starter and street snack.

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Method

Tap a step once you've finished it.

1. For the sauce, bring the rice vinegar to the boil with the sugar and salt, and cook until the sugar dissolves and it becomes lightly syrupy. Let cool, then stir in the cucumber, shallot, chilli and peanuts.
2. Cut the fish into pieces, and blend in a food processor with the curry paste, egg, fish sauce, sugar and cornflour into a smooth, sticky paste.
3. Transfer to a bowl, and stir in the lime leaves and the beans. Slap vigorously against the bottom of the bowl by hand for 1-2 minutes, so the cakes become springy. ⏱ Timer: 1 min
4. With oiled hands, shape into walnut-sized balls, and flatten into cakes about 5 mm thick and 5 cm across.
5. Heat 2 cm of oil in a pan to 175 °C, and fry the cakes in batches for 1.5-2 minutes per side, until golden brown. Drain on paper towel. ⏱ Timer: 1.5 min
6. Serve hot, with the cucumber sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Slapping the mixture isn't optional: it's what gives the cakes their characteristic springiness, not a crumbly texture.
• Also good made from frozen fish fillet, but pat it thoroughly dry.

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More southeast asian ideas

• Adobong pusit (squid in its own ink with vinegar)
• Paksiw na isda (fish braised in vinegar)
• Ikan bakar (spiced fish grilled in banana leaf)
• Gulai ikan (fish curry in turmeric coconut sauce)
• Pad cha talay (spicy stir-fried seafood with green pepper)
• Tom yum kung (sour-spicy Thai prawn soup)
• Khao pad sapparod (pineapple fried rice with cashews)
• Canh chua cá (sweet-sour tamarind fish soup with pineapple)

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