Thai fish cakes – Thai fishcakes

Ingredients for 4 servings:

• 400 g fish fillet(s), e.g. cod or redfish
• 1 tbsp curry paste, red
• 1 tbsp fish sauce, probably a little more
• 100 g beans (snake beans), cut into very fine slices
• 2 eggs, lightly beaten
• 2 kaffir lime leaves (Bai Magrood), middle rib removed, very finely chopped
• ¼ tsp sugar
• Black pepper, freshly ground
• 1 tbsp, leveled rice flour or wheat flour for binding
• 1 liter oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

Tod Man Plaa

Cut the raw fish lengthwise into strips, removing the bones. Dice the strips and process them with a cleaver into a not-too-fine paste, or puree them in a food processor, not too finely. Mix well with the remaining ingredients. Add the flour little by little. The dough should be soft, but still have a certain consistency. Chill for about half an hour. With wet hands, form 20 small, flat cookies. Fry them in hot oil until golden brown. Drain on kitchen paper and serve immediately. The cookies also taste delicious cold. This recipe is a must: http://www.chefkoch.de/rezepte/729821175696422/Thailaendischer-Gurkendip.html. Note: The fish should be well chilled, then it is easier to chop or puree. Traditionally, the kaffir lime leaf is cut into wafer-thin strips. However, I find that the flavor is more evenly distributed if you chop the leaf. If you are afraid of trying the raw fish stuffing, it is best to fry a small dumpling in the pan and then season accordingly.