13003 Fish Cakes with Cucumber-Peanut Chile Relish Serves 8 Wed Aug 06 08:16:41 -0700 2008 Wed Feb 04 14:06:55 -0800 2009 Licensed http://www.chow.com/recipes/13003 Wed, 04 Feb 2009 22:06:55 GMT Tod mun is commonly served along Thailand's Gulf coast and in larger cities with reliable transportation that can import fresh fish. Tod means fried, but broiling produces fish cakes with a lighter taste. The dipping sauce is a sweet, sour, and spicy cucumber- and peanut-based mixture that blends perfectly with the fish cakes. Thai cooks in the United States prefer king mackerel for these cakes, but the less oily taste of mahi seems best. Any firm-fleshed ocean fish will do.

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  • Pulse the fish in a processor until it just begins to form a ball. Combine the puréed fish with all the other fish cake ingredients in a bowl and mix well.
  • Form the mixture into 16 patties, ½ inch [1 cm] thick, and place them on a parchment-lined baking sheet. Cover with plastic film and reserve, refrigerated. (The fish cakes can be made several hours in advance.)
  • Heat the vinegar, granulated sugar, brown sugar, and salt together until the sugar has completely dissolved. Cool this mixture to room temperature. (The mixture can be made 1 day in advance.) Just before service, add the remaining sauce ingredients and stir well.
  • Broil the fish cakes under a broiler or salamander for 3 to 4 minutes, or until golden brown. It is not necessary to turn the cakes during cooking.
  • Arrange the sauce in ramekins on small platters. Serve each person 2 patties, garnished with cilantro leaves. The fish cakes may be served hot or at room temperature.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] mahi fillet, dark vein removed, diced

    ]]>     2 shallots, finely minced

    ]]>     1½ tablespoons [25 mL] red curry paste (see page 297)

    ]]>     1 large egg, beaten

    ]]>     ½ cup [120 mL] yard-long beans or thin green beans, cut into ⅛-inch [3-mm] diagonal slices

    ]]>     ⅓ cup [80 mL] (loosely packed) makroot leaves, central rib removed, shredded very thin

    ]]>     1 teaspoon [5 mL] salt

    ]]>     2 teaspoons [10 mL] granulated sugar

    ]]>     1 cup [240 mL] white vinegar

    ]]>     ½ cup [120 mL] granulated sugar, or to taste

    ]]>     ¼ cup [60 mL] (loosely packed) brown sugar

    ]]>     1 teaspoon [5 mL] salt

    ]]>     2 large shallots, minced fine

    ]]>     1 large cucumber, peeled, seeded, and diced

    ]]>     6 Thai green chiles, minced, or more to taste

    ]]>     ½ cup [120 mL] unsalted roasted peanuts, coarsely chopped

    ]]>     4 to 6 sprigs of cilantro, chopped

    ]]>     Cilantro leaves, for garnish

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