Thai fish cakes (tod mun)

4 Servings

Ingredients

Quantity Ingredient
½ pounds Firm white fish fillet
3 ounces Fresh string beans; finely chopped
1 Onion; finely chopped
1 Stalk lemon grass; very finely sliced
1 tablespoon Cilantro; finely chopped (up to)
2 Finely minced asian bird chiles or serranos (up to)
2 tablespoons Fish sauce
1 Egg
2 tablespoons Cornstarch
¼ teaspoon Sugar
Oil for frying
1 Cucumber
5 tablespoons Sugar
1 cup Boiling water
½ cup White vinegar
1 teaspoon Sea salt (up to)
5 Asian bird peppers -or- (up to)
3 Serranos; pref. red, finely chopped
3 Shallots; finely chopped

Directions

CUCUMBER SAUCE

From wdborgeson@... Sun Jun 05 07:08:37 CDT 1994 Date: Fri, 3 Jun 1994 09:47:01 -0700 (PDT)

Mince the fish. Combine it with the string beans, onion, lemon grass, cilantro, chiles, fish sauce, slightly beaten egg, cornstarch and sugar.

Blend well. Shape fish mixture into patties 2" in diameter, ½" thick.

Preheat oil to 350 degrees F. Fry just a few at a time until golden brown.

Drain on paper towels, and serve with Cucumber Sauce.

CUCUMBER SAUCE: Thinly slice cucumber, arrange in bowl; peeling is optional. Dissolve sugar in the boiling water. Stir in vinegar and salt.

Pour this sauce over cucumber. Sprinkle with the chopped chiles and shallots. Chill. Garnish with sprigs of cilantro, if you like it, right before serving.

REC.FOOD.RECIPES ARCHIVES

/FISH

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