Appetizer: Fish Cakes (Taud Man Pla)

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Ingredients (for 6 servings)

1 small cucumber

2 tablespoons sugar

1/2 cup boiling water

2 small fresh red chili peppers, remove seeds, and chopped

3 tablespoons white vinegar

1/2 teaspoon of salt

1 medium shallot, finely chopped

1 pound cod or white fish fillets, skinned

2 tablespoons of fish sauce

2 tablespoons of red curry paste

One 1/2-inch piece fresh or frozen galangal, finely chopped

1 egg

8 fresh Kaffir lime leaves, deveined and finely shredded

2 cups vegetable oil

1/4 teaspoon white pepper

Preparation

Score cucumber, remove seeds, thinly slice and place in bowl.  Dissolve sugar in water and pour over cucumber.

Add chili peppers, vinegar,salt, and shallot and refrigerate until ready to use.

Check fish fillets to make sure there is no bones.  cut fish into 1-inch pieces.  Chop the fish or use food processor to process fish for 10 seconds.  Add fish sauce, curry paste, galangal, egg, lime leaves, and pepper and mix all of them well.  Wet hand with water.  Form into 12 balls, then flatten into 1/4 inch-thick patties.

Heat a wok with oil to 375 Fahrenheit. Fry fish cakes for 5 minutes or until golden brown, 3 to 4 at a time.  Serve with cucumber-chili mixture.  Makes 6 multi servings.

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