Thai Fish Cake (Tod Mun Pla ทอดมันปลา)

🧂 Ingredients

• 400 g white snapper fish

  bones removed
• 3 tbsp red curry paste
• 5-6 kaffir lime leaves

  washed
• 5-6 French beans

  washed
• 1 egg
• Cooking oil
• 20-25 dry chilli

  soaked and cut into small pieces
• 6 cloves garlic

  peel and cut into small pieces
• 6 shallots

  peel and cut into small pieces
• 3 fresh coriander roots

  washed
• 1 inch galangal

  peel and cut into small pieces
• 1 tbsp shrimp paste
• 3-4 kaffir lime leaves

  stem removed
• ½ tsp cumin powder
• ½ tsp coriander powder
• 2 stalks lemongrass

  ends removed and bruised
• Salt

  season to taste

Instructions

• 1 Add all ingredients into the blender and blend at high speed. Once paste is
  consistently blended and quite smooth, the paste is ready.
  
  Optional to add salt as seasoning.
  
  For detailed steps, you may check out this recipe.
  [https://www.beautifulvoyager.com/thai-red-curry-paste/]
• 2 Separate egg yolk from egg white and set aside.
• 3 Wash 5-6 French beans, trim off both ends, and chop french beans into 2mm
  pieces.
• 4 Wash 5-6 kaffir lime leaves. Remove the stem in the middle. Stack the leaves and
  roll them up, slice the leaves thinly.
• 5 Use a metal spoon to scrape 400g white snapper meat away from the skin.
  Carefully remove any remaining bones.
  
  Note: to add some springiness to the meat, lift up the meat and slam it back to
  the plate a few times.
• 6 Place the fish meat into a food processor. Add 1 egg yolk.
• 7 Add 3 tbsp red curry paste. Start blending at high speed until well-mixed.
  
  Optional: add fish sauce as seasoning. For this recipe, I omitted it as the
  curry paste is already quite heavy in flavour.
• 8 Scoop out the fish mixture into a bowl and add the kaffir lime leaves and French
  beans, and mix well.
• 9 Wet your fingers and shape each scoop of fish cake paste into a 8-10mm thick
  patty.
  
  Note: using wet fingers will make the handling of the fish cake paste easier as
  it does not stick as much.
• 10 Heat cooking oil in a frying pan over medium heat. Place the fish cake patties
  into the pan and fry a few minutes on each side until the fish cakes turn golden
  brown. Flip 2-3 times to ensure even cooking.
• 11 Serve warm with sweet chilli sauce.

Nutrition Info