Thai Fishless Fishcake Food

THAI FISH CAKES (TOD MUN PLA)

Steps:

• Fish cake:
• Combine the fish, curry paste, egg whites, fish sauce, and sugar in a food processor. Pulse a few times, to mix until it forms a smooth, thick, and sticky paste, 2 minutes or so. Once finished, poke the fish paste with a spoon. It should be firm, elastic, and springy. Transfer the fish paste into a big bowl.
• Fold the green beans into the paste using a spatula.
• Heat 1/2-inch oil in a small deep pot over medium heat until hot (*Footnote 4).
• Work on the fish cakes in batches. Use a cookie scoop to transfer a ball of 2 tablespoons of fish paste onto an oiled spatula. Then use the back of another spatula or a large spoon to flatten the ball into a 1/4-inch (1/2-cm) thick disc. Gently slide the fish cake into the pan. Fry until the bottom side turns golden, about 30 to 40 seconds. Flip and cook the other side until golden. The whole process should take about 1 minute. (*Footnote 5) To test doneness, transfer a fish cake onto a plate and poke it with a toothpick. You should feel the bouncy resistance and the toothpick should come out clean.
• Sauce
• Mix all the sauce ingredients in a small bowl right before serving.
• Serve the hot fish cake with dipping sauce as an appetizer, or serve them on top of rice or noodles as a main. Enjoy!
• You can store the cooked fish cakes in the fridge for a couple days, or in the freezer for up to 3 months. One note: do not refrigerate the uncooked fish paste. I did it once, and fried fish cakes made from day-old fish paste and it resulted in a tough and grainy texture. I had to put it back into the food processor and beat two more egg whites into it to get the texture fluffy again.

THAI FISHLESS FISHCAKE

Steps:

• Remove skin from pepper using a peeler, halve, seed and chop.
• Put in a pan with other sauce ingredients and simmer for 15 minutes Season and puree if desired put to one side
• Drain beans and rinse well. Pat dry and process with all other ingredients to a chunky puree.
• Divide mix in four and form burger shapes. Roll in flour and fry in the oil until golden.
• Serve with lime wedges and the pepper sauce.

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

THAI FISH CAKES

Steps:

• Step 1: Add fish fillets, egg, fish sauce, corn flour, red curry paste, red chillies and coriander leaves in blender. Blend it until combined and turns in to the thick paste. Transfer the paste in to a bowl.
• Step 2: Now add spring onion and green beans in to the paste .Mix well. Form the paste in to round patties using wet palms. Keep them aside.
• Step 3: Heat oil in a large pan and deep fry patties from both sides until golden- browned. Turn off heat Drain patties on an absorbent paper.
• Step 4: Serve hot with chili sauce.

SPICY THAI FISH CAKES WITH GREEN BEANS

Steps:

• Finely chop fish (may use blender or food processor, or just good chopping skills).
• Add curry paste through lime juice. Process or mix with your hands until finely ground and blended.
• Using lightly floured hands, form about 12 small patties. Chill patties 2 hours or until firm (if you have time).
• Heat deep-frying pan over high heat, add oil and fry fish cakes a few at a time. Turning carefully until browned. Drain on paper towels.
• Serve alone, or will a cool sauce. I like sour cream. A cucumber relish would also be yummy.

THAI TASTE'S THAI FISH CAKES

Steps:

• Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced.
• Transfer to a bowl and stir in the sliced green beans.
• Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs.
• Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up
• Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through. Lift out and drain on kitchen paper, then serve with a selection of dipping sauces and a wedge of lime. Garnish with spring onions.

THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING

Steps:

• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.