【外傭好煮意】泰式魚餅 Thai Fish Cakes (Tod Man Pla)
材料鮫魚 380克
豆角 2條（切細粒）
檸檬葉 2片（切幼絲）
蒜頭 2瓣（切碎）
芫荽根 2條（切碎）
雞蛋 1隻（拌勻）
380g Mackerel
2 Chinese long beans, finely chopped
2 Kaffir lime leaves, shredded
2 cloves garlic, grated
2 coriander roots, chopped
1 egg, lightly beaten
調味料
紅咖喱醬 2湯匙
白胡椒粉 2茶匙
泰式魚露 2湯匙
豉油 1/2湯匙
糖 1茶匙
Seasonings
2 tablespoons Thai red curry paste
2 teaspoons white pepper powder
2 tablespoons Thai fish sauce
1/2 tablespoons soy sauce
1 teaspoon sugar
這道菜是我在2007年，在Blue Elephant上烹飪班時學的。但因為我一向不太喜歡吃炸物，所以只煮過幾次。但自從有了Airfryer之後，以前不想煮的炸物便可以一一再試了！（當然這裡也會教大家油炸的版本。）
I learnt this dish at the Blue Elephant's cooking class in 2007. Since I try to limit the amount of deep fried food I eat, I have only made this a few times since then. However, now that I have an Airfryer that can replace deep frying, I have started to make this dish again! (Here we will have a recipe for deep frying as well)
做法1. 鮫魚先洗淨抹乾，再去皮起肉。
2. 用刀把魚肉剁至起膠及有黏性。
3. 把芫荽根及蒜粒放入磨盅內搗爛成醬。（磨盅是煮泰菜必備之工具！）
4. 把魚肉放進碗，與已椿好的芫荽根和蒜、檸檬葉及所有調味料拌勻。
5. 然後加入豆角粒及雞蛋，用手搓勻。魚肉要用手搓才更易起膠及產生黏性。
6. 把攪拌完成的魚肉用保鮮紙包起，放入雪櫃冷藏一會，在煮之前才取出。這樣可令質感更爽滑彈牙。
7. 在炸之前，先把魚肉搓成魚餅狀。做法很簡單，就是先把少量魚肉放在掌心，以雙手搓圓，再壓扁至餅型。可做10-12件魚餅。
8. 把魚餅放進Airfryer，在表面噴少許油，然後用200℃焗7分鐘。如使用油炸，則是以180℃油溫炸3分鐘；炸時應先開大火炸10秒，然後轉小火，再在最後10秒轉回大火。當然，你也可以選擇把魚餅煎熟。
9. 把炸好的魚餅配上泰式甜酸醬上碟，即成！
1. Wash and wipe dry the mackerel. Then bone and skin the fish.
2. Chop the fish finely until it becomes a firm sticky paste.
3. Pound the coriander roots and garlic in a mortar until well blended into a smooth paste. (Mortar is a must-have tool in Thai cooking!).
4. Put the fish in a bowl. Mix well with the coriander root and garlic paste, shredded Kaffir lime leaves and all other seasonings.
5. Add the Chinese long beans and egg. Knead with hands to make the fish meat more sticky and springy.
6. Wrap the fish with cling wrap and chill in the fridge for a while. Take out the fish right before cooking so as to ensure a smoother and chewier texture.
7. Put some fish meat on your palm, round the fish with both hands, then press the mixture firmly into 10-12 patties before cooking.
8. Put the fish cakes into the Airfryer, spray some oil on top and air fry for 7 minutes at 200 ℃. Or deep fry for 3 minutes in oil at 180℃. When deep frying, turn to high heat for 10 seconds at the beginning, then switch to a low heat to continue cooking, finally switch back to high heat for the last 10 seconds. Pan frying will also do.
9. Serve with Thai sweet chilli dipping sauce.
食譜出處：
《外傭入廚手記：星級菜自家煮》
作者：Bonnie 玻璃朱
出版社：香港青馬文化事業出版有限公司
