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 chopped

1 egg

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
makes 12

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 crunch
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.
Conversion chart
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
Cucumber salad
Jasmin rice
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