Crispy fish cakes (Pla fuu) from Thai Food (page 393) by David Thompson

  • gurnard
  • hot-smoked trout

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nahm prik of fresh tamarind, prawns and pork (Nahm prik makaam sot); Relish of grilled prawns and green mango (Nahm prik gung mamuang); Fermented fish relish (Lon pla raa); Minced prawns simmered in coconut cream (Lon gung); Shrimp paste simmered in coconut cream (Lon gapi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mziech on December 11, 2011

    Not so difficult to make as the recipe says. If the oil is the right temperature the fish pieces stick easily together. The smoked trout is a nice addition (I smoked it myself, which did work out fine). The recipe does take some time to make, you have to fry the cakes one by one to keep control of the temperature of the oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.