This is another one of those weird ideas that came to me in a day dream about food. When I get these ideas I send them to myself by email so I don’t forget them, then when I have a bit of time (or the right ingredients) I can give it a go. It’s been so long since I thought of this I can’t really remember where I was or what I was thinking, but this is a reinterpretation of the Thai fishcake dish Tod Mun Pla.
Tod Mun is traditionally a fried golden brown fishcake that’s loaded with spicy red curry and fragrant kaffir lime leaves. Inside they are soft and juicy with with crunchy bits of Chinese long bean and they’re usually served with a sweet and tart sauce that has chopped cucumbers and red onions in it.
While I love the original, I wanted to experiment with something lighter and more fluffy, floating in a sea of cool cucumber water and topped with a tart crispy red onion salad. To achieve this, I added baking powder to the fish cake to give it some fluff and steamed it instead of pan frying for a lighter taste. The cucumber water is essentially strained cucumber juice that would make a wonderfully refreshing cold soup on it’s own and the thai chili sauce and onion salad make for sweet and tart accents that round out the dish nicely.
I reserved the pulp from making the cucumber water and mixed it with some plain yogurt to make a nice cooling dip for Lamb and Veggie Kebabs.
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