Deep-fried fish patties

Deep-fried fish patties

Thot man pla

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g fine-fleshed fish fillets, skin and bones removed, (see Note)
or 400g fish fillets and 100 g shelled and deveined prawns, chilled until very cold
3 tablespoons Red curry paste II
100g snakebeans or stringless green beans, chopped into fine rings
8 leaves asian sweet basil, chopped, (optional)
4 kaffir lime leaves, finely sliced, (optional)
vegetable oil, for deep-frying

Cucumber relish

Quantity Ingredient
2 small lebanese cucumbers
2 medium-sized chillies, seeded and sliced
1 1/2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon water
1 tablespoon roughly crushed roasted peanuts
coriander leaves, for garnish

Method

  1. Flake the fish and chop the prawns finely (if you are using them) then pound them to a fine paste in a mortar, adding the curry paste and pounding it in well. The mixture then needs to be very well amalgamated and thoroughly kneaded until it is smooth and elastic – a good way to do this is to beat it in an electric mixer with a dough hook or hooks. Now add the beans, basil and kaffir lime leaves and mix in. Refrigerate for an hour – this will make the fish cakes less rubbery.
  2. Remove from the refrigerator. Lift out 1 tablespoon of mixture and roll it into a ball. Grease your hands and flatten each ball in your fingers into a disk-shape about 5 cm in diameter. Heat sufficient oil to medium hot and drop in the fish cakes a few at a time and deep-fry over medium heat until brown. Drain and serve accompanied by a small bowl of cucumber relish.
  3. To make the relish, cut the cucumbers into four lengthwise and remove seeds but do not peel. Slice them across into thin slices and place in a bowl with the chillies. Combine the sugar, vinegar and water and heat together until the sugar has dissolved. Cool and pour over the cucumber. Spoon into small sauce bowls, scatter some roasted peanuts over the top and garnish with a coriander leaf.

Fine-fleshed fish fillets

  • E.g. redfish or nannygai; carp or other freshwater fish.
Tags:
SBS
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