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Tod Mun Pla: Thai Fish Cakes with Sweet Chili Dipping Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the fish cakes
  • 1 lb (450g) firm white fish fillets tilapia, basa, cod, or pollock; cut into chunks
  • 2 tablespoons red curry paste
  • 1 large egg
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 1/2 cup long beans or green beans very thinly sliced into rounds
  • 4 kaffir lime leaves center ribs removed, sliced into hair-thin strips
  • 1 cup neutral oil for frying
For the cucumber sweet chili dipping sauce
  • 1/3 cup sweet chili sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup English cucumber finely diced
  • 1 tablespoon red onion or shallot finely diced
  • 1 tablespoon roasted peanuts coarsely crushed, optional

Method
 

  1. Make the dipping sauce: stir the sweet chili sauce and rice vinegar together in a small bowl, then fold in the diced cucumber, red onion, and peanuts if using. Set aside.
  2. Process the fish: add the fish chunks to a food processor and pulse until a smooth, sticky paste forms, about 1 minute, scraping down the bowl once.
  3. Season the paste: add the red curry paste, egg, fish sauce, and sugar; pulse 8-10 times until evenly mixed and pale salmon-pink.
  4. Knead for the bounce: transfer the paste to a bowl and knead by hand for 2-3 minutes, slapping it against the bowl a few times. It should feel tacky and hold its shape.
  5. Fold in the beans and lime leaves: stir the sliced long beans and kaffir lime leaf strips through the paste until evenly distributed.
  6. Shape the cakes: with wet hands, scoop about 2 tablespoons of paste per cake and flatten into patties about 1/2 inch thick and 2 1/2 inches across. Makes about 12.
  7. Heat the oil: pour oil 1/2 inch deep into a wide skillet and heat over medium-high until shimmering, about 350°F (175°C).
  8. Fry in batches: fry 3-4 minutes per side until deeply golden brown with caramelized edges. Drain on a wire rack or paper-towel-lined plate. Serve hot with the dipping sauce.