Fish Cakes (Tord Mun Plaa)
1 pound of fish fillets, such fish as red, cod, monkfish, trout, or salmon, skinned
15 fresh kaffir lime leaves
1 tablespoon of sugar
1 teaspoon of baking powder
1/2 cup for fresh commercial red curry paste
2 teaspoons of fish sauce
2 eggs, beaten
30 long beans cut into very thin rounds
vegetable for deep - frying
sweet chili sauce to dip.
1. Ground the fish fillets in the food processor. Add kaffir lime leaves into a tight cylinder and cut into fine shreds; add to the food processor. Add sugar, red curry paste, fish sauce, egg, baking powder and process until just blended.
2. Moved it into the big bowl and add long beans. Stir it for 2 minutes. Then cover it and keep in the refrigerator for 1 hour.
3. To cook, in a wok or deep-fryer, heat 2 inches of oil to 325 degrees. Lightly moisten your fingertips to prevent sticking, and form a walnut-sized portion of fish paste into small patty about 1 inches in diameter and not too thick. Carefully add a few fish cakes to fry. When it turns golden brown and well puffed (2 - 3 minutes). Using a skimmer, transfer to paper towels to drain. Serve hot, accompanied with sweet chili sauce.
Recipe by Natthinee Khot-asa Jones