Fish Cakes with Cucumber Relish

Name: Fish Cakes with Cucumber Relish (Tod Man Pla)
Cuisine: Thailand
Ingredients: 300 g (10 oz) redfish or red snapper fillets; 300 g (10 oz) redfish or red snapper fillets; 1 quantity chilli paste; 1 egg; 45 mL (3 tablespoons) fish sauce; 5 kaffir lime leaves, shredded; 50 g (2 oz) snake (long green) beans, finely sliced across; 1 L (4 cups/1¾ pt) safflower oil for deep-frying; 60 mL (4 tablespoons) Thai coconut vinegar; 4 tablespoons white (granulated) sugar; 60 mL (4 tablespoons) water; 1 coriander (cilantro) root, chopped finely; 1 head pickled garlic, chopped, and its juice; Pinch salt; 1 small cucumber, quartered lengthways and sliced; 4 red shallots, finely sliced; 2 tablespoons ginger, julienned; 1 long fresh red chilli, julienned; 1 tablespoon fresh coriander (cilantro) leaves

Tod Man Pla

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

FISH CAKES ARE fish cakes are fish cakes unless they are Thai fish cakes. Among the most familiar and popular dishes in the Thai repertoire, this snack should always be eaten hot, because when cold or overcooked it has the consistency and appearance of a flat rubber tyre.

Ingredients

300 g (10 oz) redfish or red snapper fillets
1 quantity chilli pa

Asia
Thailand
Fish course
Snack
Pescatarian
South East Asia
Gluten-free

Method

Wash the fish in cold salted water and pat dry. Combine the fish, chilli paste, egg, fish sauce and sugar in a food processor, blend well. In a medium bowl, further incorporate the mixture by scooping it up and throwing it back into the bowl several times until it is sticky. Then add the lime leaves and beans. Mould the mixture into disks measuring 5 cm (2 in) in diameter x 0.5 cm (¼ in) thick.