Thai Fish Cakes (Tod Man Pla)

Spicy Thai Fish Cakes

Petite Fleur of the beautiful blog Rojak Rendezvous posted about her Thai Fish Cakes which reminded me that I've not made it in ages. I've had fish cake-making frenzy especially after a trip to Bali (see Satay Lilit) or when homesick (see Otah Otah) and I can eat fish balls and fish cakes and fish raviolis everyday. Baby Girl who doesn't usually eat fish loves the spicy fish cakes too.

Aussitôt dit aussitôt fait, I said I would make the Thai Fish Cakes and so I did. The recipe I usually use is quite similar to Petite Fleur's only I also use coconut cream and sometimes fennel seeds. And I like to lightly flour the fish cakes before deep-frying them.

Thai Fish Cakes :

500g White and firm Fish Filet (I used Pangasius - fish native to the Mekong)

2 Tbsp Thai Red Curry paste

Shallots

Spring Onions

2 cloves Garlic

1 Tbsp Fish Sauce

1 Lime or half lemon juice

Fresh coriander leaves

Kaffir lime leaves

A few French green beans

Chilli Padi

2 Tbsp Coconut cream

Fennel seeds (optional)

2 Tsp Sugar

2 Tsp Flour

Salt and Pepper

Put fish fillet, red curry paste, shallot, garlic, spring onions, fish sauce, lime juice, salt, pepper, kaffir lime and coriander leaves, chilli padi, coconut cream and fennel seeds together and mix them into a paste.

Chop the french beans finely and add them to the fish paste. Mix well.

Wet one hand and pick up some of the fish paste. Lightly flour it on both sides pressing lightly to form a (sort of) round patty. Deep fry for a few minutes.

I served them with radiccio salad leaves and a fish sauce-sugar-garlic-lime juice-chilli dressing. They make a nice entrée or finger food to go with the champagne when you have guests.