Thai Fish Cakes (Tod Mun Pla)

Cut the fish into rough chunks. Pulse in a food processor until the fish breaks down into a coarse paste — approximately 15–20 short pulses. Do not blend to a smooth puree; you want some texture remaining. Add the curry paste, fish sauce, egg, and cornstarch. Pulse 10 more times to combine. Then switch from pulsing to processing: run continuously for 30–45 seconds. The mixture will visibly change — it begins to gather into itself, pulling away from the bowl sides and becoming sticky and elastic. This is the myosin protein network forming, the same mechanism that makes bouncy fish balls. This step is not optional.

Transfer the fish paste to a bowl. Add the kaffir lime leaf chiffonade and sliced beans. Fold in firmly with a spatula — not gently, but with real pressure to distribute the additions without breaking the protein network already developed. At this stage, many Thai cooks slap the mixture against the bowl 10–15 times: lift and throw the paste back into the bowl to drive out air bubbles and further tighten the network. Refrigerate the paste for 15 minutes — chilling makes shaping much easier.

Heat the oil in a wok or deep pan to 175°C (350°F). Wet your palms with cold water. Scoop 2 heaped tablespoons of paste and form into a flat disc 1.5 cm thick and 7 cm diameter — they should look like hockey pucks, not balls. Slide gently into the oil. Fry 4–5 at a time without crowding. Cook 2–3 minutes per side until deep golden-brown all over. The cakes will float and puff slightly as they cook — a good sign. Test one by cutting in half: it should be cooked through with no translucent center and a dense, bouncy interior texture.

Drain on paper towels for 60 seconds only — too long and they cool and lose their crackle. Arrange on a serving plate. Serve immediately with Thai cucumber relish (ajat): thin-sliced cucumber and shallot in sweet vinegar with crushed peanuts and coriander. The cool, sharp relish is not optional accompaniment — it is the counterpoint the richness demands.