Tod Man Plaa - Thai Fishcakes |
| 1 pound grated cod fish
flesh
1/2 pound green string beans, thinly cut into about 1/4 inch bits 3 dried chilis, soaked in water to soften or 3 fresh chilis, seeds removed 2 tablespoons shallots, grated 1 tablespoon coriander roots, chopped 1 tablespoon stalk lemongrass, grated 1/2 tablespoon lime rind, grated 2 tablespoons galanga, grated 2 tablespoons ginger, grated 1 clove garlic, grated 1/2 teaspoon ground white pepper 5 kaffir lime leaves, finely shredded vegetable oil for deep frying 2 teaspoons fish sauce cucumbers, pineapple, tomatoes for garnishing Traditionally the chilies, shallots, coriander roots, lemongrass, ginger, garlic, lime rind, galangal, and ground pepper are finely pouded together in a heavy mortar. Our shortcut is to grate most of the ingredients on microplane graters and then process them in a food processor. If we have lots of time, we would combine the methods - start with the food processor and then finish in a mortar. Add the fish and continue to pound (or process) until sticky, then remove. Transfer the pounded mixture to a large bowl, mix with beans and kaffir lime leaves, adding the fish sauce. Knead the mixture until sticky enough to be able to roll into balls. Roll the mixture into balls, then flatten out each ball into a disk about 1/2 inch thick. Heat oil in a wok, add the fishcakes and deep-fry on each side over moderate heat until golden. Lift out with a skimmer. Drain the fishcakes on paper towels. Transfer to a serving plate, garnishing with cucumbers, pineapple and tomatoes. Serve with a separate small dish consisting of sweet chili sauce (or chutney) mixed with thinly sliced cucumber wedges and crushed peanuts. |
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