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Tod Mun Pla | Thai Fish Cakes
(0)
30 min
Quick
Knuspr-Küche
Authentische thailändische Fischküchlein (Tod Mun Pla) aus feinem Kabeljaufilet, roter Currypaste, Kaffir-Limettenblättern und knackigen Bohnen. Serviert mit duftendem Jasminreis und einem frischen, süß-säuerlichen Gurken-Erdnuss-Dipp.
Ingredients
Preparation method
Preparation & side dish
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
For the dip, quarter the cucumber lengthwise and cut into thin slices. Peel and finely dice the shallot. Deseed the red chilli pepper and cut into thin rings. Combine everything in a small bowl with rice vinegar and a pinch of brown cane sugar. Roughly chop the unsalted peanuts and sprinkle over the dip just before serving.
Fish mixture & shaping
Pat the cod fillet dry, cut into coarse pieces, and purée in a blender together with the red curry paste, egg, cornstarch, fish sauce, and the remaining brown cane sugar until a smooth, sticky paste forms.
Chef's tip
For the typical Thai, bouncy and juicy texture of the fish cakes, stir the fish mixture vigorously after blending or slap it onto the work surface until it becomes cohesive.
If you prefer it spicier, you can add an extra teaspoon of Sambal Oelek or fresh bird's eye chillies to the cucumber dip.
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