Recipe - Thai Fish Cakes (Tod Mun)

One half pound Firm white fish fillet
3 ounce Fresh string beans; finely
chopped
1 Onion; finely chopped
1 Stalk lemon grass; very
finely cut or sliced up
1 tablespoon Cilantro; finely chopped
1 (up to)
2 Finely minced asian bird
chiles or serranos
1 (up to)
2 tablespoon Fish sauce
1 Egg
2 tablespoon Cornstarch
One fourth teaspoon Sugar
Oil for frying

CUCUMBER SAUCE
1 Cucumber
5 tablespoon Sugar
1 cup Boiling water
One half cup White vinegar
1 teaspoon Sea salt
3 (up to)
5 Asian bird peppers or
2 (up to)
3 Serranos; pref. red, finely
chopped
3 Shallots; finely chopped

From wdborgeson@ucdavis.edu 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, 1/2" 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.

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/FISH

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