Tod Mun Pla | Crispy Thai Fish Cakes with Rice
(0)
30 min
Quick
Kifli Kukták
A Tod Mun Pla a thaiföldi konyha egyik legismertebb klasszikusa: fűszeres vörös curryvel és lime-mal ízesített, zsenge zöldbabbal gazdagított tőkehalpogácsák, serpenyőben ropogósra sütve. Párolt jázmin rizzsel és édes chilis, mogyorós uborkasalátával tálalva tökéletes egzotikus főétel.
Ingredients
Preparation method
Preparation and shaping
Rinse the jasmine rice thoroughly in cold water, then simmer in twice the volume of boiling, lightly salted water, covered, over low heat for 12-14 minutes until tender.
Pat the cod fillets dry with paper towels, cut into smaller pieces, and process in a food processor until a fine, smooth paste forms.
Add the red curry paste, beaten egg, fish sauce, cane sugar, cornstarch, and finely grated zest of half a lime to the fish paste. Mix thoroughly until you achieve an elastic, homogenous texture.
Chef's tip
The springy texture of the Thai fish cakes comes from thoroughly pureeing the fish in a food processor. Before shaping, it is worth refrigerating the mixture for 15 minutes to make it even easier to handle.
Slice the green beans as thinly as possible so that during the short frying time they cook through to a pleasantly tender-crisp texture inside the patties.
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