Tod man (thai fish cake)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Minced fish |
| 1 | teaspoon | Salt |
| ½ | cup | Red curry paste |
| 1 | each | Egg |
| 1 | tablespoon | Nam pla |
| 1 | cup | Finely chopped green bean |
| 2 | eaches | Basil leaves, finely chopped |
| Vegetable oil | ||
| 1 | cup | English cucumber, cut in fourths & sliced |
| 3 | eaches | Shallots, sliced thinly |
| 1 | each | Red hot chile pepper, sliced |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Salt |
| ½ | cup | Hot water |
Directions
FISH
CUCUMBER SALAD
Fish: in food processor mix to a past the fish, salt, curry paste, egg and nam pla. Form paste into balls with hand. Fold in green bean and basil. Flatten each piece into 2 inch circles. Heat oil over medium heat. Fry fish until light golden in color. Dry on paper towel. Serve with cucumber salad. Salad: in a serving bowl, arrange cucumber, shallot and chile in layers. Mix sugar, vinegar and salt.
Add hot water; stir until sugar dissolves. Pour over cucumber mixture.