Thai Fish Cakes (Tod Mun Pla) -- Madness Kingdom

Method

Step 1

Make the cucumber relish first so it can cool. In a small saucepan combine the rice vinegar and 1/4 cup sugar. Warm over medium heat, stirring, for about 2 minutes until the sugar dissolves, then remove from heat and let it cool.

Step 2

Once cooled, stir the diced cucumber and chopped peanuts into the vinegar mixture. Set the relish aside in a small serving bowl.

Step 3

Pat the fish fillets very dry with paper towels. Cut them into chunks and place them in a food processor.

Step 4

Add the red curry paste, egg, fish sauce, and 1 teaspoon sugar. Blend for about 1 minute until it forms a smooth, sticky paste.

Step 5

Scrape the fish paste into a bowl. Stir in the sliced kaffir lime leaves, green beans, and green onions by hand until evenly mixed.

Step 6

To build the signature bounce, lift a handful of the mixture and throw it back down into the bowl firmly about 15 times. This makes the cakes springy rather than mushy.

Step 7

Wet your hands with water and shape the mixture into small patties about 2.5 inches wide and 1/2 inch thick. You should get about 12.

Step 8

Heat the vegetable oil in a deep skillet over medium heat to 340 degrees Fahrenheit. Test it by dipping in a corner of a patty; it should bubble steadily right away.

Step 9

Fry the patties in batches of 4, without crowding, for 3 to 4 minutes per side until deep golden brown and cooked through.

Step 10

Cut one open to check; the inside should be opaque white and firm with no translucent raw spots.

Step 11

Lift the cooked cakes out with a slotted spoon and drain them on paper towels.

Step 12

Arrange the fish cakes on a platter and serve warm with the cucumber relish for dipping.

Tips from the test kitchen

Throwing the paste against the bowl is the key to bouncy fish cakes.
Keep the oil at a steady medium heat so the cakes cook through without burning.
Slice the lime leaves paper-thin so they blend in and are not chewy.

Thai Fish Cakes (Tod Mun Pla)