I've always been a fan of Thai food. Tom yum, phad thai, green curry... just to name a few. My favorite dish is actually the very first taste of Thailand that I tried on my first visit to Bangkok more than 20 years ago, at a road side stall. Yes! The Thai fish cake - also known as tod mun pla in their language.
I've tweaked this recipe a little, adapted from Noobcook.com. It was easier to cook than I thought!
- 200gm tub of fish paste, store bought
- 1 tbsp Thai red curry paste (add another tbsp if you like it spicier and redder color on fish cake)
- 1 long bean, sliced thinly
- 1/2 a medium onion, chopped finely
- 1.5 tbsp corn flour
- 1/2 an egg, beaten
- squeeze half a large green lime (as substitute flavor for lime leaves)
- a dash of fish sauce
- 2 tbsp cooking oil
Mix the ingredients well together. Heat up oil in your pan. The difference for me is that since I dislike to deep fry, I've chosen to pan fry them instead. The texture remains the same.
Scoop the marinated paste with a spoon and form into a flat shape before placing into pan. Fry them till golden brown, on both sides. Drain oil on paper towel before serving it with thai sweet chilli sauce, topped with cucumbers for the refreshing crunch in eat bite.
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