Fish cakes with dipping sauce (Tord man plaa)

Recipes / Fish

Mouth-watering Asian flavours spring to life in this tasty fish cake meal.

Recipe «Fish cakes with dipping sauce (Tord man plaa)» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g white-fleshed fish fillets, 1/3 cup basic Thai red curry paste, 1/4 cup fish sauce, 1 egg, lightly beaten, 50g rice flour , 2 tsp baking powder, 1 tbsp grated palm sugar, 10 kaffir lime leaves, finely shredded , 8 snake beans, thinly sliced, Vegetable oil, for deep-frying, Betel leaves, optional, to serve, 1 tbsp white wine vinegar, 60g caster sugar, 1/2 tsp chilli powder, 2 tbsp roasted unsalted peanuts, chopped, 1/2 Lebanese cucumber, seeded, finely chopped.

Ingredients:

  • 600g white-fleshed fish fillets 
  • 1/3 cup basic Thai red curry paste 
  • 1/4 cup fish sauce 
  • 1 egg, lightly beaten 
  • 50g rice flour 
  • 2 tsp baking powder 
  • 1 tbsp grated palm sugar 
  • 10 kaffir lime leaves, finely shredded 
  • 8 snake beans, thinly sliced 
  • Vegetable oil, for deep-frying 
  • Betel leaves, optional, to serve 
  • 1 tbsp white wine vinegar 
  • 60g caster sugar 
  • 1/2 tsp chilli powder 
  • 2 tbsp roasted unsalted peanuts, chopped 
  • 1/2 Lebanese cucumber, seeded, finely chopped 
  • 1/4 cup loosely packed coriander leaves, coarsely chopped 

Instructions

  1. For sauce, combine 100ml water, vinegar and sugar in a small saucepan and stir over low heat until dissolved. Increase heat to medium and boil for 3-4 minutes or until reduced by 1/ Remove from heat, cool to room temperature, then stir in remaining ingredients.
  2. Using a food processor, process fish fillets until smooth. Transfer to a bowl and add remaining ingredients, except oil, then using a wooden spoon, stir until well combined.
  3. Using moistened fingers, form heaped tablespoonfuls of fish mixture into cakes.
  4. One-third fill a wok or deep fryer with oil and heat to 160°C then deep-fry fish cakes, in batches, for 5 minutes or until golden. Drain on a paper towel-lined tray. Serve immediately with betel leaves, if using and dipping sauce.