Tod Mun Pla | Thai Fish Cakes

Rinse the jasmine rice under cold running water until the water runs clear. Bring it to a boil with 375 ml of water and a pinch of salt. When it begins to boil, reduce the heat to low, cover with a lid, and let it simmer for 12 minutes. Turn off the heat and leave it covered for another 5 minutes, then fluff it with a fork.

For the fresh Thai relish, dice the cucumber into small cubes. Place it in a small bowl, add the sweet chili sauce, squeeze in the juice from half a lime, and sprinkle with the chopped peanuts and a few chopped fresh coriander leaves. Mix well and chill in the refrigerator.

Pat the fish fillets thoroughly dry with paper towels. Cut them into medium-sized pieces and place them in a food processor or high-speed blender.