Tod Mun Pla (Thai Fish Cakes)

Ingredients

• skinless white fish fillet (cod, tilapia, or mackerel)500 g, very cold
• Thai red curry paste3 tbsp
• fish sauce1.5 tbsp
• palm sugar1 tsp
• large egg1
• rice flour2 tbsp
• snake beans or green beans60 g, sliced into thin rounds
• kaffir lime leaves5, stems removed, very finely shredded
• neutral oil, for fryingfor deep-frying
• Persian cucumber (for relish)1, diced
• shallot (for relish)1, thinly sliced
• red chili (for relish)1, thinly sliced
• rice vinegar (for relish)1/4 cup
• sugar (for relish)3 tbsp
• fine salt (for relish)pinch

Steps

1. 1

   Make the relish first.

   Simmer the vinegar, sugar, and salt with 2 tbsp water until syrupy, about 3 minutes. Cool, then add the cucumber, shallot, and chili. Set aside.

2. 2

   Pulse fish into paste.

   Cut the cold fish into chunks and pulse in a food processor until a smooth paste forms, 30-45 seconds. The mixture should look tacky and pale.

3. 3

   Add curry paste and other ingredients.

   Add the curry paste, fish sauce, palm sugar, egg, and rice flour. Process 20 more seconds until uniform.

4. 4

   Slap and throw fish paste.

   Scrape into a bowl. With wet hands, slap and throw the mixture against the bowl for 3 full minutes — this develops the trademark bounce.

5. 5

   Fold in beans and lime leaves.

   Fold in the sliced beans and shredded lime leaves by hand.

6. 6

   Heat oil and fry fish cakes.

   Heat 4 cm of oil in a wide pan to 170°C/340°F. Wet your hands, scoop tablespoons of paste, flatten into 6 cm discs, and slip into the oil. Fry in batches 3-4 minutes, turning once, until golden and puffed.

7. 7

   Drain and serve fish cakes.

   Drain on a rack. Serve hot with the cucumber relish in a small bowl alongside.