Serving
(click to enlarge)

Fish Cakes #1
Thailand
  -   Tod Mun
Makes:
Effort:
Sched:
DoAhead:  
20 cakes  
***
1-1/2 hr  
Yes
Delicious and popular. Experts say these cakes only come out right if made from the Featherback fish - at least one person uses them as the first test of any new Thai restaurant. Featherback, good - any other fish, not so good - but given the scarcity of Featherbacks in Des Moines, you might want to check out Fish Cakes #2.



1
1-1/2
1
4
4
a/r
------
#
T

oz


---
Featherback (1)
Red Curry Paste (2)
Egg
Long Beans (3)
Kaffir Lime Leaf (4)  
Oil for Frying
-- Serve with
Cuke Sauce (5)
Prep
  1. First catch your FEATHERBACK FISH (see Note-1) and scrape it for paste.
  2. Make the CUCUMBER SAUCE (see Note-5).
  3. Very thoroughly mush together the Fish Paste, Egg and Red Curry Paste until completely blended, uniform and very sticky. Mush it with your hands (which can take a while) or use a stand mixer with paddle blade (see Note-8).
  4. Roll up KAFFIR LEAVES very tight and slice into fine threads. Discard the stems and cut the threads into shorter pieces. Cut the LONG BEANS thin crosswise. Work both into the fish paste until evenly distributed.
RUN
  1. In a kadhai, wok or deep skillet heat Oil for deep frying to 350°F/175°C. (see Note-6).
  2. With very wet hands form a few small pancakes from the fish paste, about 3/8 inch thick and about 2 inches across (see Note-6).
  3. Slide them a few at a time into the oil and fry turning several times until lightly browned. They are done when they float high, the oil starts sizzle more, and they are very elastic when tapped. Scoop them out and drain on paper towels.
  4. Serve warm or at room temperature with plenty of Cucumber Sauce. I find cutting them into slices for serving works quite well too (see Photos).
NOTES:
  1. Featherback Fish:   The best way to catch this fish is as a frozen block of Featherback Fish Paste found in the freezer chests of a market serving a Southeast Asian community. It is otherwise a rather tedious fish to deal with. Weight is for scraped paste. For details see our Featherback page.
  2. Red Curry Paste:   This is the most important Thai curry paste. It can be bought, but is even better made at home. Here's our recipe, Red Curry Paste. The 1-1/2 T will still be pretty mild, even using our recipe, so vary as you may desire.
  3. Long Beans:   These are quite common now, but yes you can use regular round green beans, but maybe bump up to 2/3 cup. Long beans, of Asian origin, have a darker, sweeter flavor than green beans, which are of American origin. For details see our Long Beans page.
  4. Kaffir Lime Leaf:   These come two to a stem, so for this recipe you'll need two stems. They are becoming more available both fresh and frozen in markets serving Southeast Asian communities. For details see my Kaffir Lime page.
  5. Cucumber Sauce:   This sauce is considered essential with fish cakes. For a recipe see Cucumber Sauce.
  6. Technique:   These methods have made the job much easier for me.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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