Go Back
Print Recipe

(Experiment 66) Tod mun pla

Ingredients

Main

  • 400 g delicate white fish haddock, sole ..
  • ~10 Thai basil minced leaves it’s impossible to find during winter over here, replace with a mix of basil/cilantro
  • zest from 1 lime
  • 1 egg yolk
  • 2 tbsp red curry paste
  • ~1/2 cup of thinly sliced long bean or french bean

Dipping sauce

  • 1 serrano chili any peppers around 20000 Scoville works
  • 3 garlic cloves
  • 1/3 cup rice vinegar
  • 3 tbsp water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 sliced green onion

Instructions

  • Using a food processor/hand mixer, chop the fish with the curry, do not make a puree,its ok to have small chunks. If you do a puree, it will not stick together. To prevent doing this, I recommend chopping the fish before using the food processor/hand mixer. This way the fish is already in “pieces” so just give it a little buzz and it’s done.
  • Dump this in a mixing bowl, combine with the rest of the ingredients and mix thoroughly. Put in the fridge for at least 20 minutes
  • Now you can either fry those up in a pot with oil, I prefer to use a skillet. Just heat the skillet over medium heat, add some oil.
  • Shape some patties ( about 1/2″ thick) and cook these up about 2 minutes per side.
  • For the sauce, use a blender or hand mixer and blend everything except the green onion, don’t make this a puree. Pour into a saucepan and simmer it for 3 minutes, reserve. Add green onion when ready to serve.