Name: Tod Mun Pla Grai (Thai Fishcakes)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 5 cloves garlic, peeled and minced; 80 g long beans, thinly sliced; 2 red chillies, minced; 1 cucumber, quartered lengthways and thinly sliced; 3 tablespoons chopped peanuts; 2 teaspoons salt; 3 shallots, peeled and thinly sliced; 200 g sugar; 1 tablespoon chopped palm sugar or brown sugar; 1 sprig coriander leaves, chopped; cooking oil for deep-frying; 2 tablespoons water; 1 quantity red curry paste; 3 tablespoons fish sauce (nam pla); 500 g knifefish or featherback fillet, minced; 70 g egg, beaten; ½ cup (125 ml) vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

This well-loved street food snack is quick and easy to prepare. In Thailand, knifefish or featherback is used, but if this is not available, snapper or any other fish with firm, white flesh can be used. These light and fluffy fishcakes are packed with flavour and are enjoyed with a special cucumber and peanut sauce.

Ingredients

1 quantity red curry paste
500 g knifefish or featherback fillet, minced
70

Method

Prepare the special chilli sauce. In a pot over medium heat, bring the sugar, salt, vinegar and water to a boil. Stir until the sugar is dissolved. Add the garlic, chillies, shallots, cucumber and peanuts. Mix well.
In a bowl, mix the red curry paste and minced fish with the egg, fish sauce, coriander leaves, sugar and long beans. Knead into a soft dough.

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