Tod Mun Pla
Tod Mun Pla
Fried Thai Fish Cakes These are fish frittersthat almost eat like sausage patties. This recipe is a great way to utilize anyflaky-fleshed fish. The real key to these is the fried basil that gets mixedinto the patties. Don’t overmix the fish cakes as they can get too dense andbecome rubbery. You can bump up the spice by adding Thai chilies or a littlemore of the red curry paste.
Ingrediënten
MAKES: 8–10 FISH CAKES
- Canola or other high-temperature cooking oil for frying
- 1 cup 24 g Thai basil leaves (leaves picked from the stems)
- 1½ lb 680 g white fish fillets, such as barramundi, cod or halibut
- 2 eggs
- 2 –3 tbsp 42–63 g red curry paste
- 1 tsp fish sauce
- 2 tsp 10 g white sugar
- ½ tsp kosher salt
- ½ tsp white pepper
- ÂĽ cup 25 g Thai long beans or green beans, finely sliced
- 2 kaffir lime leaves fine julienne sliced
- Sweet chili sauce or Ajad Sauce aka Cucumber Relish for Satay, for serving
Instructies
- Preheat about 4 inches (10 cm) of the oil in a 4-quart (3.
- 8-L) pot to 365°F (185°C).
- When the oil reaches temperature, carefully lower the basil into the oil.
- The basil will sputter and pop while frying.
- Fry for about 1 minute, until crispy and dark, translucent green.
- Remove and drain the fried basil on paper towels, and reserve for the filling.
- Turn the heat off until you’re ready to fry the fish cakes.
- Cut the fish fillets into 2-inch (5-cm) pieces and place the pieces in a large food processor with the blade attachment.
- Add the eggs, curry paste, fish sauce, sugar, salt and white pepper.
- Pulse in quick 1- to 2-second increments just until a smooth paste forms, about 1 minute.
- Tip the paste out into a large bowl and, using a silicone spatula, work the green beans, kaffir lime leaves and fried Thai basil into the paste.
- Stir for 1 to 2 minutes, just until the ingredients are evenly incorporated.
- This can also be done in a stand mixer with the paddle attachment if you’re making a large batch.
- When you’re ready to cook, heat the oil back to 365°F (185°C).
- Oil your hands with cold oil or cooking spray and form the fish mixture into flat patties, about 2 to 3 ounces (57 to 85 g) each, for a total of eight to ten fish patties.
- Working in batches, fry the patties in the hot oil for about 2 minutes, until golden brown and fully cooked.
- Drain on a wire rack or paper towels.
Notes / Tips / Wine Advice:
Serve hot with the sweet chili sauce or cucumber relish
