TOD MAN PLA – THAI FISH RISSOLES

#1, Chili+Ingwer

fish

main course

difficult

Ralf Bos

INGREDIENTS FOR 4 PERSONS

Ingredients for the rissoles:
500g cod (if using frozen cod, thaw in advance)
1 tbsp Red Kumar curry paste
1 tbsp fish sauce
2 tbsp flour
2 eggs
150 g green beans
1 clove garlic
1 tbsp TOMAMI #1 (buy here)
1 handful of coriander
A pinch of salt
A pinch of pepper mixture Melange Noir

Ingredients for the mayonnaise:
2 egg yolks
350 ml rapeseed oil
Juice of one lime
1/2 clove of garlic
1 tsp palm sugar
4 tablespoons TOMAMI Hot Sauce Chili + Ginger (buy here)
A pinch of pepper mixture Melange Noir
Salt

Other ingredients:
Plenty of oil for frying

INSTRUCTIONS

Preheat the oven to 150°. Cut the beans into thin slices. Blend all remaining ingredients in a food processor until smooth. Stir in the beans and heat half a cm of oil in a pan. Portion the mixture with a spoon (or an ice cream scoop) and put into the hot oil. Turn occasionally and put into the oven on a wire shelf for about 10 minutes.

Do the same with the rest of the mixture. For the mayonnaise, place the egg yolks in a tall container. Add the lime juice, palm sugar, garlic, pepper and salt and mix with a hand blender. Slowly add the oil, whisking constantly, until fully emulsified. Finally, season with Tomami Chili-Ginger Sauce and mix again.

Bos appetite!

We thank our partner BOS FOOD for this recipe.