Tod Mun Pla

Ingredients

Fish Paste

• 2 lb pre-made Featherback fish paste or 2 lbs your favorite fish
• If making fish paste, you will need the following:
  • 1 large egg
  • 2 tbs fish sauce
  • 3 tsp sugar
• 140 g red curry paste
• 5 kaffir lime leaves, chiffon
• 200 g long beans (green beans), cut
• 1 handful fresh basil, cut into ribbons

Dipping Sauce

• ½ C sweet chili sauce
• 3 tbs rice vinegar
• 2 shallots, finely sliced
• ½ small cucumber, thinly sliced
• 2 tbs peanuts, roasted and finely ground

Directions

1. If you are making fish paste, process fish in a food processor until smooth.
2. Add egg, fish sauce, and sugar and process until fully combined.
3. If you are making fish paste or using pre-made, remove fish paste to a bowl and add curry paste, Kaffir lime leaves, long beans, and basil and incorporate with your hands or a wooden spoon until fully combined.
4. Cover and let rest in the fridge for about 30 minutes.
5. Remove from the fridge and form about 2 tbs of paste into a small patty with wet hands.
6. Fry in 350° oil until golden brown, turning once to brown both sides.
7. Remove to a wire rack and serve with dipping sauce.
8. Once the fish cakes are all done, bring the oil up to 400 and fry them again to crisp the outside. This is optional
9. For the sauce, combine the sweet chili sauce and rice vinegar and mix well.
10. Pour over the top of the shallots and cucumber slices, mix well, and top with the ground peanuts.

Chef's Notes

• This recipe halves easily - divide the measurements in half for 1 lb of fish paste