Fish being so readily available, only the imagination of the chef limits the variety of fish and seafood that may be enjoyed by Thais at home, in restaurants, and at the street stalls all over the country. And the Thais are very imaginative, as in this recipe: puréed fish is shaped into balls, patties and cakes, and make a popular offering at the ubiquitous street stalls.
I find that the Chinese chilli bean sauce works nicely in the purée, giving it a spicy kick. Freshly made, and brought forth sizzling from the wok, this makes a fine starter, especially when served with a green salad.
Remove the skin from the fish fillets and cut them into small pieces about
Divide the fish mixture evenly into
Heat the oil in a deep-fat fryer or a large wok until it is hot. Dust the fish cakes with flour, shaking off any excess. Deep-fry, a few at a time, for 3 minutes, until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain well on kitchen paper. Serve immediately, with a salad.
© 2001 Ken Hom. All rights reserved.