Tod Mun Pla Grai

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

Thai Fishcakes

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

Asia
Thailand
Snack
Pescatarian
Gluten-free
Spicy
South East Asia

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.