Thai Fish Cakes (Tod Mun Pla Yat Sai)
Try this quick and easy Thai snack by Phol Tantasathien.
- Deep Frying
- 30 minutes
- 25 minutes
- 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
- 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.
- Put mackerel, red curry paste, lesser ginger, holy basil, sugar, an egg and chili paste into the food processor. Blend everything into a paste.
- 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.
- Heat up the oil to about 160°C (test oil heat by putting in a basil to fry) before stuffing the ingredients.
- 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.
- Deep fry the fish cake for 1-2 minutes. Scoop them and leave it aside to cool for about 1 minute.
- To make the sauce, add sliced cucumber, chilies to the sweet vinegar in a small bowl. (add peanut as option)
- Cut up the fish cakes and serve with cucumber salad.
Share it with your friends.