Thai Fish Cakes (Tord Man Pla)
These are a fairly crappy example but they’re mine. the issue here was not enough pounding and the mixture wasn’t sticky enough. they should have puffed up but didn’t due to my lack of pounding (take from that what you will).
| 100g | ‘Sticky’ fish. Cod is suggested but I recon blue grenadier perhaps also. |
| 1 | Egg yolk |
| 1 Tab | Red curry paste |
| 1-2 | Kaffir lime leaves (finely chopped) |
| 1 | Long bean stalk, diced |
| 3-5 | Sweet basil leaves |
| ¼ Tsp | Salt |
| ½ Tsp | Sugar |
- In a mortar combine fish and red curry. Pound until completely combined
- Add yolk and pound until the mixture creates the suction to keep the pestle from lifting (not a short time but makes a difference)
- Add Kaffir, sweet basil, bean, salt and sugar. Mix well to combine.
- oil your hands and make into 3cm balls. Place on an oiled plate and ‘squash’
- Deep fry until cooked through (turning constantly once they start to float), remove from oil. Allow to cool and serve with sweet chilli sauce (start of this day)
Fishcakes are plated up on an oiled plate.. another mistake I made, I didn’t make them into balls, I think Chef is going to stop talking to me.