1 pound cod or white fish fillets, skinned
2 tablespoons nam pla (fish sauce)
2 tablespoons red curry paste
½ inch piece fresh galangal, finely
8 kaffir lime leaves, center vein of each
removed, finely shredded
¼ teaspoon white pepper
2 cups vegetable oil
200gr Yard longbean
Taud Man Pla
Thai Fish cakes
Thai cooks put the bounty of their waters to
superb use. These fish cakes, made with cod
filling, are accented by a judicious amount of
red curry paste. Deep frying adds texture, and
a fresh cucumber salad adds coolnes and
Check the filets for bones. Cut fish into 1 inch pieces. In a food processor, process
fish for 10 seconds, or until finely chopped. Add nam pla, curry paste, galangal, egg
lime leaves, and pepper, and process until just combined. Chop yard longbean in
2mm thickness and add to mixture and blend with spatula.
Wet hands with water. Using ¼ cup of fish mixture at a time, form into 12 balls,
then flatten inot ¼ inch thick patties, alternativelly form mixture around skewers.
In a wok, heat oil to 190°C. Fry fish cakes, 3 to 4 at a time, 5 minutes or until golden
brown, turning midway through cooking. Drain on several layers of paper towels.
Serve with cucumber salad and thai jasmin rice.
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters