Tod Mun Pla

Ingredients

Fish Paste

• 2 lb pre-made Featherback fish paste or 2 lbs your favorite fish
• If making fish paste, you will need the following:
  • 1 large egg
  • 2 tbs fish sauce
  • 3 tsp sugar
• 140 g red curry paste
• 5 kaffir lime leaves, chiffon
• 200 g long beans (green beans), cut
• 1 handful fresh basil, cut into ribbons

Dipping Sauce

• ½ C sweet chili sauce
• 3 tbs rice vinegar
• 2 shallots, finely sliced
• ½ small cucumber, thinly sliced
• 2 tbs peanuts, roasted and finely ground

Directions

1. Make Fish Paste: If making fish paste, process fish in a food processor until smooth. Add egg, fish sauce, and sugar; process until fully combined.
2. Season Paste: Transfer fish paste to a bowl. Add curry paste, kaffir lime leaves, long beans, and basil. Mix with hands or a wooden spoon until evenly incorporated. (If using pre-made fish paste, start here.)
3. Rest: Cover and refrigerate ~30 minutes.
4. Form Cakes: Remove from fridge. With wet hands, form ~2 tbsp of paste into small patties.
5. Fry: Fry in 350°F oil until golden brown, turning once. Remove to a wire rack.
6. Double-Fry (Optional): Once all cakes are cooked, raise oil to 400°F and briefly fry again to crisp the exterior.
7. Make Sauce: Combine sweet chili sauce and rice vinegar; mix well.
8. Finish Sauce: Pour over sliced shallots and cucumber, mix, and top with ground peanuts.
9. Serve: Serve fish cakes hot with dipping sauce

Chef's Notes

• This recipe halves easily - divide the measurements in half for 1 lb of fish paste

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