Fishy Business: Thai recipes for sea food

FISH CAKE (TOD-MAN-PLA)

Ingredients

300g Featherbacks (Chital) fish

3 tbsp homemade red curry paste

1 tsp salt, 1 egg

2 tbsp cold water

2 tsp sugar

1 tbsp kaffir lime leaves, sliced thinly

½ cup long beans, chopped

2 cups vegetable oil

Method

Mix fish, egg, and cold water in a food processor and blend them together until the mixture turns sticky. Put the fish mix in a mixing bowl.

Add curry paste, kaffir lime leaves, long beans, sugar, and salt to the mixing bowl and mix all ingredients together into sticky dough. Heat oil in a wok on high heat. Turn to low heat when the oil reaches frying temperature.

Make patties from the fish mix; use about 2 tablespoons of fish mix in each patty, making each one to two centimetres thick. Fry patties until golden brown. Turn once. Serve with cucumber relish.

 

CUCUMBER RELISH

Ingredients

¼ cup white vinegar

¼ cup sugar, 1 tbsp water

½ tsp salt

½ cup cucumber, thinly sliced

3 to 4 bird's-eye chilies, chopped

Method

Add vinegar, sugar, salt and water in a sauce pan. Bring it to boil, then turn off the heat and let it cool down. Transfer to a small bowl; add chilies, cucumber.

COCONUT JELLY WITH COCONUT FLESH (WUN-MAPRAO)

Ingredients

4 cups green coconut water

2 cups coconut flesh

½ tbsp agar powder

½ cup sugar

Method

Open the coconut and remove the lid, and take out the coconut water and meat and keep aside.

Add coconut water, agar powder and sugar in a saucepan, mix together very well and bring to a boil. Turn off the heat and pour the water mix back into the coconut. Add some coconut meat and leave to cool down, or serve immediately. Store in the refrigerator and serve chilled.