Tod Mun Pla (Thai Fish Cakes with Red Curry Paste)

Fish cakes

• 500 g White fish fillet, skinless and boneless
• 120 g Green beans
• 15 g Fresh coriander
• 2 tbsp Red curry paste
• 1 tsp Caster sugar
• 1 Egg
• 500 ml Vegetable oil, for frying

Cucumber relish

• 1 medium Cucumber
• 3 tbsp Rice vinegar
• 1 Lime

1. Cut the white fish into chunks and pat dry. Thinly slice the green beans, then finely chop the fresh coriander. Halve the lime and set aside.
2. Make the relish: halve the cucumber lengthways, scoop out the watery seeds, then thinly slice. Toss with the rice vinegar, a squeeze of lime juice, and a pinch of caster sugar taken from the measured amount. Set aside to lightly pickle while you cook the fish cakes.
3. In a food processor, blitz the fish with the red curry paste, remaining caster sugar and the egg until it becomes a sticky paste. Scrape into a bowl and fold in the sliced green beans and most of the coriander, reserving a little for serving. The mixture should feel springy and hold its shape.
4. With damp hands, shape the mixture into small patties about 4 to 5 cm wide. Arrange them on a plate as you go. If the mixture feels soft, chill it briefly so it firms up.
5. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering. Fry the fish cakes in batches for 2 to 3 minutes per side, turning once, until deep golden and cooked through. Lift out with tongs and drain briefly before frying the next batch.
6. Serve the tod mun pla hot with the cucumber relish, the reserved coriander, and extra lime wedges for squeezing. Eat straight away while the outside is crisp and the centres are springy.

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