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These Thai fish cakes taste so delicious that noone will believe just how easy they are to

Thai Fish Cakes, known as Tod Mun Pla in Thai, are a popular street food and a staple in Thai cuisine. Rick Stein's version of this beloved dish incorporates ling or coley fillets, offering a deep, oceanic flavor that's both hearty and satisfying. The addition of Thai fish sauce, red curry paste, and a hint of citrus from kaffir lime leaves or.

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Step 2: Make the cucumber relish. In a small saucepan over medium-high heat, bring the vinegar, sugar, and salt to a boil, stirring until the sugar dissolves. Remove from the heat and let it cool slightly. In a medium bowl, toss the cucumber, shallots, and chili with the vinegar mixture.

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Save this Thai fish cakes with green beans (Tod man pla) recipe and more from Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School.

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How To Make Rick Stein Thai Fish Cakes. In a food processor, mix the fish, lime juice, fish sauce, cilantro or coriander, cilantro, and egg. Blend the fish in a food processor until it turns into a paste-like consistency. Put the green beans and rice flour in a bowl and stir until all the flour is mixed in. Make patty-shaped balls that are 1/4.

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Steps: Gather the ingredients. Place crabmeat , onions, lime leaf slivers (or zest), chili, lime juice, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper. Process to combine ingredients. Add up to 1/4 cup more panko and briefly process or stir to combine.

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Cut the cucumberinto batons and mix with the baby spinachin a bowl. Heat a little oilin a large non-stick frying pan and fry the fish cakesfor 1 minute on each side so they start to colour. Then put them on a baking try and into the oven at 180°C for 6 minutes. Once cooked, drain on kitchen paper.

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Method. Combine the fish with the cream, lemon zest, egg, flour, salt and pepper in a food processor and pulse until combined. Transfer to a bowl and stir in the chopped dill and capers. The.

Thai Fish Cakes (Tod Man Pla)

Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so) Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. Repeat with remaining mixture, adding more oil into the skillet if required.

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Instructions. Mix the curry paste with a splash of water and add the fish. Mix and massage well. Blend in a food processor along with ginger, sugar, turmeric and fish sauce. Place mixture in a bowl and add lime leaves and beans. Moisten your hands in water and mould into equal sized fish cakes about 30g (1oz) in weight.

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Set aside. Heat the oil in a large pan, add the red curry paste and fry for 2 minutes, until the paste starts to separate from the oil. Add the stock creamed coconut and fish sauce and heat gently until the coconut dissolves. Meanwhile, pare 2 strips of zest from I lime and cut them across into very fine shreds.

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2 red bird's eye chillies, thinly sliced. 1 For the sweet and sour cucumber sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved. 2 Bring to the boil for.

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For the red curry paste, preheat the oven to 150ºC. Spread the onion and garlic on a baking tray (no oil necessary) and roast for 30 minutes. Soak the dried chillies in hot water for 30 minutes.

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Cut green leaves very finely. Blend fish, egg, red chillie, brown sugar, lime juice, coriander (with stalks), red chilli paste, fish sauce, lime leaves, only blend for half a minute, In a bowl add the mixture, add a little bit of salt and the green beans, roll into disks and add to shallow oil. Fry until brown. Simple dipping Sauce.

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Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well. 1 2/3 lb of whiting fillet. 1 1/4 oz of fish sauce. 1 1/4 oz of Thai red curry paste. 3/4 oz of fresh coriander. 2 1/2 oz of spring onions. 3 1/4 oz of green beans.

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Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and.

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1 egg. 1 egg. 1 tsp palm sugar or muscovado sugar. 1 tsp palm sugar or muscovado sugar. ½ tsp salt. ½ tsp salt. 40g/1½oz French beans, thinly sliced into rounds. 40g/1½oz French beans, thinly sliced into rounds. 150ml/5fl oz groundnut or sunflower oil For the sweet and sour cucumber sauce 50ml/2fl oz white wine vinegar.