Perils Thai Fish Cakes with Dipping Sauce Recipe Edit

(Tod Man Pla)

Preparation time: 25 minutes

Total cooking time: 15 minutes

Serves 6

Dipping Sauce Edit

1/2 cup (125g) sugar
1/4 cup (60ml) white vinegar
1 tablespoon fish sauce
1 small fresh red chilli, chopped
1/4 small carrot, finely chopped
1/4 cucumber, peeled, seeded and finely chopped
1 tablespoon roasted peanuts, chopped
  • To make the Dipping sauce, put the sugar, vinegar, fish sauce, chilli and 1/2 cup (125ml) water in a saucepan.
  • Simmer for 5 minutes, or until thickened slightly.
  • Cool.
  • Stir in the remaining ingredients.
  • Set aside until needed.

Fish Cakes Edit

500g fish fillets, skin removed
1 1/2 tablespoons Thai red curry paste
1/4 cup sugar
1/4 cup fish sauce
1 egg
200g snake beans, sliced.
10 fresh kaffir lime leaves, finely chopped
oil for deep-frying
  • Put the fish in a food processor and blend until smooth.
  • Add the curry paste, sugar, fish sauce and egg.
  • Process for another 10 seconds, or until combined.
  • Stir in the beans and lime leaves.
  • Shape into golf-ball size balls, then flatten into patties.
  • Fill a wok 1/3 full of oil, and heat to 180 degrees celcius, or until a cube of bread browns in 15 seconds.
  • Cook in batches for 3-5 minutes, turning occasionally.
  • Drain on crumpled paper towels.
  • Serve with dipping sauce.

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