A good long while back I wrote a post about how to make Tod Mun Pla, whilst I was always happy with the flavour, I was never really happy with the texture; although good and
crispy they didn't have that rubberiness or bounciness that is expected in a
Thai fish cake. This has led over the last few years to a bit of
experimentation with both the recipe and the method and I'm pleased to say that
now I think I've finally conquered how to create the perfect bouncy fish cake.
The recipe will stay pretty much the same as before except there is an addition
of some baking powder and an egg is no longer needed but otherwise it remains the same
recipe. The key difference is in the cooking and preparation method- chilled, boiled (yes- boiled!) then fried.
You'll just need a few additional tools to help create the fish cakes.
I've also served them alongside a sweet and hot chilli sauce which is different from the
cucumber pickle that was used last time, though you could use either or both as they
both make a really nice accompaniment to the fish cakes.
For around 15 so
fishcakes you'll need:
- 2 fillets of skinless, boneless, firm white fish such as basa
- About six green beans sliced very finely
- A heaped tablespoon of red curry paste, I use Mae Ploy brand
- A good splash of fish sauce
- 4 or 5 kaffir lime leaves, rolled up into a cigar and shredded extremely finely
- A large pinch of sugar
- A heaped teaspoon of baking powder
And for the sauce you will need:
- Two large red chillies, chopped (deseeded if you don't want it too spicy)
- 4 cloves of garlic, chopped
- A chunk of ginger peeled and chopped
- Half a cup of tamarind puree
- A golf ball sized piece of palm sugar
- A pinch of salt
- A small splash of the juice from a jar of pickled garlic
- A level teaspoon of cornflour mixed into a thin paste with a little water
Begin by making the sauce by pureeing together the chillies, ginger and garlic cloves.
In a small pan over a low heat, melt the palm sugar with the half cup
of tamarind puree, adding the splash of pickled garlic juice and mix well. When
everything is dissolved, add in the chilli garlic and ginger puree along with
the pinch of salt and let the mixture cook down for a few minutes and then
finally stir in the corn flour blend just to thicken everything up.
Once this
is done put to one side until later.
Now we move onto the fish cakes. Begin by
blending all the fish in a food processor or blender until it's minced into a
paste. Put in the sugar, red curry paste and fish sauce and blend again
until it's as fine as you can make it. Using a spatula, mix in by hand the
green beans and kaffir lime leaves and spread the mixture out thinly onto a
plate, covering with cling film. Place the the plate into a freezer
and allow it to cool down for 10 to 15 minutes; this will make sure that
the mixture firms up and is it easier to work with.
While the mixture
is in the freezer, get a few items ready; bring a large pan of water up to a simmer
and make sure you have a vinyl or latex glove handy (make sure it's a non-powdered glove). You'll also need a flat utensil such as a fish slice or a wok turner and a jug of cold water to hand.
After taking your mixture out of the
freezer; begin by popping on your glove and use a spoon to portion out a golf
ball sized piece into your gloved hand. Dip your fish slice or wok turner into the jug
of water and use it to flatten out and shape the ball of fish paste into a thin
1cm patty. As each patty is formed, again use the slice or turner to gently ease it off your hand and slide it into the pan of simmering water. Continue doing the same until all the mixture is used up
and all the patties are simmering. You will notice as they cook they rise to the
surface of the water. Make sure that they are fully cooked which won't take long, about four minutes or so and once they are done, scoop them out and let them dry on
some kitchen paper for a moment or two.
You can now heat up a frying pan with
oil to the depth of about two centimetres and when hot, fry them for about 2
minutes on either side until dark golden and crisp. Boiling first has the added benefit of stopping the fishcakes from becoming greasy too.
Set along side the sauce you made earlier and you have the perfect bouncy Thai fish cake just like the restaurants
Set along side the sauce you made earlier and you have the perfect bouncy Thai fish cake just like the restaurants