泰式魚餅Thai Fish Cakes (Tod Man Pla)

Prep 25 min·Cook 15 min

1. 1You're here
   Step 1.

   Cut the fish into chunks and blitz in a food processor with the curry paste, egg, fish sauce, sugar and cornflour for 1–2 minutes into a smooth, sticky paste.

   500 g Skinless white fish fillets (cod, haddock, pollock), very cold2½ tbsp Red curry paste (store-bought)optional: 3 tbsp Thai Red Curry Paste1 Egg1 tbsp Fish sauce1 tsp Sugar1 tbsp Cornflour

   Knife workBlend / purée

   Wok-chan's tip鑊仔貼士

   Keep everything cold. Warm fish paste turns mushy instead of springy.
2. 2
   Step 2.

   Tip into a bowl and slap the paste against the side of the bowl with your hand for 2–3 minutes until it is elastic and pulls away cleanly.

   500 g Skinless white fish fillets (cod, haddock, pollock), very cold

   Wok-chan's tip鑊仔貼士

   This is the same 撻魚膠 trick as for Cantonese fish balls: it is what makes them bouncy.
3. 3
   Step 3.

   Fold in the shredded lime leaves and green beans.

   6 Makrut lime leaves, very finely shredded60 g Long beans or fine green beans, in thin rounds

4. 4
   Step 4.

   Mix the sweet chilli sauce with the cucumber, shallot and peanuts for the dip.

   6 tbsp Sweet chilli sauceabout ½ Cucumber, finely diced1 Shallot, finely chopped1 tbsp Roasted peanuts, crushed

5. 5
   Step 5.

   Heat the oil in a wok or deep pan to 175°C. With oiled hands, shape the paste into 16 flat cakes about 6 cm across and 1 cm thick.

   1 l Oil for deep-frying500 g Skinless white fish fillets (cod, haddock, pollock), very cold

   Deep-fry
6. 6
   Step 6.

   Fry 4–5 at a time for 3–4 minutes, turning once, until puffed and deep golden. Drain on kitchen paper and serve hot with the dip.

   500 g Skinless white fish fillets (cod, haddock, pollock), very cold1 l Oil for deep-frying6 tbsp Sweet chilli sauce

   4 minDeep-fry