Thai Fish Cakes
Ingredients
- 500 gAtlantic cod (skinless fillets, well chilled)
- 2 tbspThai curry paste red (ready to use)
- 1 pcEgg (whole)
- 1 tbspfish sauce (for seasoning)
- 1 tsppalm sugar (grated)
- 6 pckaffir lime leaves (destemmed, very finely shredded)
- 100 gGreen bean (cut into thin 2mm rounds)
- 750 mlPeanut oil (for frying)
Method
Bouncy fish cakes packed with red curry heat. The zesty aroma of kaffir lime leaves shines through every bite while the green beans provide a distinct crunch.
- 1
Blend the cold cod fillets until they form a smooth, sticky paste. The texture must be homogeneous with no chunks left to ensure final elasticity.
- 2
Add red curry paste, egg, fish sauce, and palm sugar. Work the mixture vigorously by hand or spatula: the paste should become firm and pull away from the sides of the bowl.
- 3
Finely slice the green beans and kaffir lime leaves. Fold them into the mixture until they are evenly distributed.
- 4
Shape small patties with wet hands. Drop them into peanut oil at 170°C. They should puff up, float to the surface, and reach a uniform golden-brown color.
Frequently asked questions
How do you get this dish right?
- Do not skip the kneading/beating of the paste: this action develops the characteristic bouncy texture of Tud Mun.
- If the paste sticks too much to your fingers while shaping, wet your hands with a bit of cold water.
How long does this dish keep?
Keep for up to 2 days in the fridge. Reheat quickly in a pan to restore the outer crispness without drying out the center.
