adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fish cakes with dipping sauce (Tord man plaa)
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Asian-inspired fish cakes bursting with irresistible flavors.
Ingredients:
  • 600g white-fleshed fish fillets (such as perch, snapper or bream)
  • 115.50 gm basic Thai red curry paste (see related recipe)
  • 1 egg, lightly beaten
  • 50g rice flour
  • 20.00 ml grated palm sugar
  • 10 makrut lime leaves, finely shredded
  • 8 snake beans, thinly sliced
  • Vegetable oil, for deep-frying
  • Betel leaves, optional, to serve
  • 20.00 ml white wine vinegar
  • 60g caster sugar
  • 1/2 tsp chilli powder
  • 40.00 ml roasted unsalted peanuts, chopped
  • 90g cucumber
  • 62.50 ml loosely packed coriander leaves, coarsely chopped
Instructions:
  • To make the sauce, blend 100ml water, vinegar, and sugar in a small saucepan over low heat until completely dissolved. Increase heat to medium-high and simmer for 3-4 minutes until reduced by half. Take it off the heat, let it cool to room temperature, and mix in the rest of the ingredients.
  • In a food processor, blend fish fillets until smooth. Transfer to a bowl and mix in all ingredients, except oil, using a wooden spoon until thoroughly combined.
  • Shape heaped tablespoonfuls of fish mixture into cakes using dampened fingertips.
  • Heat oil in a wok or deep fryer to 160°C. Deep-fry fish cakes in batches for 5 minutes or until golden. Drain on a paper towel-lined tray. Serve immediately with betel leaves and dipping sauce.

Similar Recipes