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Thursday, June 30, 2011

Thai Fish Cakes (Tod Man Pla)

A quick, delicious and easy appetizer or even as a main entree with a side of rice. Recipe adapted from Joy of Cooking.

Simply, puree in a food processor:
1 Teaspoon red pepper flakes
1 Shallot, coarsely chopped
2 Cloves garlic, coarsely chopped
1 1/2 inch piece of fresh ginger, peeled and coarsely chopped
2 Tablespoons fish sauce
1 Teaspoon grated lime zest
1 Teaspoon salt
1 Teaspoon sugar
1 Pound white fish fillets, rinsed and patted dry (the cheapest will be fine)
1 Large Egg

Pulse until the mixture is pasty then add
2 Tablespoons chopped fresh cilantro
2 scallions, coarsely chopped

Pulse a few times to combine

Add about two inches of corn, canola, peanut, or other oil to deep bottom pan and heat to 350 F
Knead the fish mixture into your hands until smooth, shape into balls then flatten into cakes
Cook until nicely browned, 4 to 5 minutes.
Drain on paper bags or towels

Garnish with fresh lime wedges and or cilantro

This recipe is extremely quick to do and delivers big on flavors with minimal effort. You will find that you can't stop at just eating one, they are that addicting!