Kaffir lime leaves are unique to Thai cuisine and give a refreshing blast to these crispy fish cakes. The pickled cucumbers add spiciness and color.
Recipe courtesy of Susan Vu
Print
Fish Cakes with Pickled Cucumbers (Tord Man Plaa)
Total:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • One 1-inch piece ginger, grated
Fish Cakes:
  • 1 pound skinless cod fillets, cut into 1-inch chunks
  • 1/2 cup long beans, sliced into 1/8-inch rounds
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 5 fresh kaffir lime leaves, very thinly sliced
  • 4 cloves garlic, grated
  • 1 egg, beaten
Pickled Cucumbers:
  • 1/4 cup white distilled vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons granulated sugar
  • 2 red Thai bird chiles, thinly sliced
  • 1 cup diced English cucumbers (1/4-inch dice)
  • Vegetable oil, for frying

Directions

For the fish cakes: In a food processor, pulse the cod until it just forms a paste, 10 to 12 times. The fish should be mostly smooth in texture but can have small chunks. Transfer the fish to a large bowl and add the long beans, curry paste, fish sauce, kaffir lime leaves, garlic, egg and ginger and mix well with your hands. Using 2 tablespoons per cake, form the fish mixture into small cakes about 2 inches wide and 1/2-inch thick. Place the cakes onto a parchment-lined baking sheet and refrigerate for 30 minutes. 

For the pickled cucumbers: Combine the white vinegar, 1/4 cup water, the fish sauce, sugar and chiles in a mixing bowl and stir until the sugar is dissolved. Add the diced cucumbers and stir to combine. Refrigerate while you fry the fish cakes. 

Heat 1/2-inch vegetable oil in a large skillet over medium heat. The oil is hot enough when you place the tip of a wooden chopstick or the back of a wooden spoon into it and small bubbles form around it. Fry the cakes in batches until light golden brown and cooked through, turning occasionally, from 1 to 2 minutes per side. Place the cooked fish cakes on a baking sheet lined with paper towels to catch any excess oil. Transfer the cakes to a serving plate and top with pickled cucumbers.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Cod Fish Cakes

Recipe courtesy of Emeril Lagasse

Atlanta Fish Market Crab Cakes

Recipe courtesy of Atlanta Fish Market Restaurant

Paneer Fish Cakes with Apple and Fig Chutney

Recipe courtesy of Bal Arneson

Fish and Chips with Mushy Peas

Recipe courtesy of Young Sun Huh

Bubble and Squeak Cakes

Recipe courtesy of Young Sun Huh

Stotty Cake with Ploughman's Lunch

Recipe courtesy of Young Sun Huh

Fish Taco

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here