Tod Mun

Tod mun is one of the most popular snacks in Thailand, especially in the northern reaches of the country. Serve these spicy fried fish cakes as a starter to a Thai meal with a tasty dipping sauce.

4 to 5 servings

• Fish filets, catfish or other white fish, skinless and boneless -- 1 pound
• Egg, beaten -- 1
• Fish sauce -- 1 tablespoon
• Red curry paste -- 1 tablespoon
• Oil - 1/4 cup

Method

1. Add all the ingredients except the oil to a food processor and puree until smooth.
2. Heat the oil over medium-high flame till it shimmers. Drop spoonfuls of the fish paste into the hot oil and flatten into patties. Fry until browned, then flip and brown on the second side. Remove the patties to a plate lined with paper towels and hold warm while you repeat with the remaining fish paste.
3. Serve hot as an appetizer with acar ketimun cucumber pickle.

Variations

• Tod Mun Kung: Substitute peeled, deveined shrimp for half the fish.
• For more flavor and texture, any or all of the following can be stirred into the fish paste after it is pureed: 1 tablespoon minced galangal; 3-5 shredded kaffir lime leaves; 5-6 cooked green beans.