Thai Fried Fish Cakes with Green Beans



Thai Fried Fish Cakes with Green Beans

Recipe only

This is a street food dish in Thailand and I used to grab a bag on the way home from work sometimes. It has the very aromatic flavor of kaffir lime leaves. Choose  firm white fish fillets of your liking and you can always make a batch without the red curry paste and serve both together. In Thai they are called 'Tod Mun Bpla'.


INGREDIENTS

450 g firm white fish fillets
1 tablespoon red curry paste
1 tablespoon fish sauce
1 egg
50 g brean beans, finely sliced
5 kaffir lime leaves, finely shredded
peanut oil for deep-frying
sweet chili sauce to serve
cucumber relish to serve


METHOD

1. make the red curry paste

18 dried red chilies, roughly chopped and stems removed (soak in hot water for 20 minutes first)
1/3 cup small dried shrimp, rinsed and drained
2 tablespoons, chopped coriander root
1 1/2 teaspoons of sea salt
8 garlic cloves, roughly chopped
6 small Asia shallots (Asian shallots are red in color), roughly chopped
6 lemongrass stalks, trimmed and white part only, bruised and finely sliced
1/4 inch piece of krachai, peeled and thinly sliced
1/2 inch piece galangal, peeled and thinly sliced


1. Make the paste; Place the chilies in hot water for 20 minutes to soften up, then drain and dry. Reserve about 5 tablespoons of the chili water. Place the chilies in a small food processor with the dried shrimp, coriander root, salt, garlic, Asian shallots, lemongrass, krachai, and galangal; pulse until roughly chopped, add the chili water, and puree until smooth. Set 1/2 cup aside; you can keep it for another dish in the fridge or freeze for future use.

2. Remove any skin and bone from the fish and roughly chop the fish. In a food processor or a blender; mince the fish fillets until smooth. Add the curry paste, fish sauce and egg, then blend briefly until smooth. Spoon into a bowl and mix in the beans and lime leaves. Use wet hands to shape the fish paste into thin, flat cakes, approximately 5 cm across, using a tablespoon of mixture for each.

3. Heat 5 cm of the oil in a wok or use a deep frying pan over a medium heat. When the oil seems hot, drop a small piece of fish cake into it. If it sizzles immediately, the oil is ready.

4. Lower five or six of the fish cakes  into the oil and deep-fry them until they are golden brown on both sides and very puffy. Remove with a slotted spoon and drain on kitchen paper. Keep the cooked fish cakes warm while deep frying the rest. Serve hot with sweet chili sauce and cucumber relish.
Location: South East Asia

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