Summary

Ingredients

• 300 g fish fillet (s), (e.. redfish or cod)
• 1 tablespoon curry paste, red
• 1 egg (s)
• 4 tablespoon fish sauce
• 0.5 teaspoon ½ sugar, fine white
• 4 kaffir lime leaves (magrood leaves)
• 50 g beans, snake beans (approx. 3 pieces)
• 1 tablespoon coriander greens, chopped
• 1 chilli pepper (s), (red Thai), pitted and cut into rings
• 4 tablespoon vinegar, (white rice vinegar)
• 4 tablespoon water
• 50 g suar, fine white
• 1 bulb garlic, pickled a. d. Glass
• 0.25 ¼ large cucumber (s)
• 1 cm ginger root
• 3 shallot (s), (Thai)

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Instructions

1. For the cucumber and ginger relish, put the water, vinegar and sugar in a saucepan and heat, stirring constantly, until the sugar has completely dissolved. Remove from the hob and let cool down.
2. Separate the cloves from the pickled garlic bulb. Remove the outer, large, fine skin. Finely chop the garlic and ginger. Peel the cucumber, slice it finely or cut it into sticks. Cut the shallots into thin slices.
3. Put everything in a bowl and add the syrup, mix loosely. Set aside, covered.
4. Cut the prepared fish fillet into cubes and finely chop, mix well with the red curry paste, egg, sugar and fish sauce and shape into a ball in a larger bowl.
5. Throw the * fish ball * into the bowl several times, until the mass becomes firmer and stickier (the procedure causes air to get under the mass and the Tod Man Plah rises nicely during frying)
6. Remove the inner petiole from the magrood leaves, roll up and cut into fine strips. Wash the snake beans, cut off the ends a little (Thai snake beans do not have to be unthreaded) and cut into very fine rings.
7. Mix the magrood strips, beans, coriander greens and chili rings well with the mixture.
8. Take approx. 1/2 tablespoon of the mixture each, shape into small cookies and press flat (makes approx. 20 pieces)
9. Heat plenty of peanut or soy oil in the wok (approx. 180 degrees). Fry the fish biscuits in portions for approx. 4 - 5 minutes until they are nicely browned.
10. Place the finished fish biscuits briefly on kitchen paper and keep them warm in the oven until they are all done.
11. Serve immediately with the cucumber relish
12. Set:
13. Coriander greens, chili rings and magrood cut into fine strips