Tod Mun Pla | Thai Fish Cakes
(0)
35 min
Quick
Sezamo
Delicioasele chiftele thailandeze de pește (Tod Mun Pla) sunt o explozie aromată de street food autentic: textură aerată și elastică, infuzată cu pastă aromată de curry roșu și fasole verde crocantă. Prăjite rapid până devin aurii, se servesc alături de orez Jasmine și nelipsitul sos dulce-acrișor de castraveți (Ajad).
Ingredients
Preparation method
Preparing the fish mixture
Cut the white fish fillets into cubes and dry them thoroughly with paper towels. Place the fish cubes in a food processor together with the red curry paste, egg, cornstarch, fish sauce, and half of the brown cane sugar (15 g).
Blend until you obtain a smooth, dense, and sticky paste. Transfer the paste to a bowl and knead vigorously or slap it against the sides of the bowl several times for 2-3 minutes — this traditional Thai step gives the fish cakes their signature springy, airy texture.
Cut the green beans into very thin rounds (about 2-3 mm) and add them to the mixture. Mix well with a spatula to distribute them evenly throughout the fish mixture.
Chef's tip
The secret to the authentic springy texture lies in thoroughly blending the cold fish and slapping the mixture against the sides of the bowl before adding the green beans.
You can use any firm, low-fat white fish fillet, such as sea bream, zander, or cod.
25 min
Under an hour
