Thai Fish Cakes (Tod Mun Pla Yat Sai)
Thai Fish Cakes (Tod Mun Pla Yat Sai)
Try this quick and easy Thai snack by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 25 minutes
  • Yield 15-24
  • 400 grams Mackerel fillet, skinless
  • 80 grams Red Curry Paste
  • 15 grams Lesser Ginger
  • 15 grams + to serve Holy Basil
  • ½ teaspoon Sugar
  • 1 whole Egg
  • 50 grams Long Bean, finely slices
  • 15-24 piece Small size of Fish Ball
  • Vegetable Oil, for frying
  • Cucumber Salad:
  • ¼ cup Vinegar
  • ¼ cup Sugar
  • 1 teaspoon Salt
  • To serve Cucumber, sliced
  • To serve Red Chili, sliced
  • To serve Roasted Peanut, chopped
  1. Pour vinegar, sugar and a pinch of salt into a small pot. Boil the mixture. Set it aside to let it cool at room temperature for later use.
  2. Put mackerel, red curry paste, lesser ginger, holy basil, sugar, an egg and chili paste into the food processor. Blend everything into a paste.
  3. Finely slice up the long beans and put it into a mixing bowl. Scoop out the blended paste and put into the mixing bowl. Mix well with the long beans.
  4. Heat up the oil to about 160°C (test oil heat by putting in a basil to fry) before stuffing the ingredients.
  5. Wet your hands a little so mixture won’t stick to your palms. Scoop out the mixture of around 1 heap tablespoon from the mixing bowl onto your palm. Place a fish ball on the middles of the fish cake mixture. Knead into a round shape and repeat with the others.
  6. Deep fry the fish cake for 1-2 minutes. Scoop them and leave it aside to cool for about 1 minute.
  7. To make the sauce, add sliced cucumber, chilies to the sweet vinegar in a small bowl. (add peanut as option)
  8. Cut up the fish cakes and serve with cucumber salad.

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