Traditionally the recipe is made with fish paste but it works just so well with fresh salmon or catfish that why bother? Its also nearly impossible to get fish paste without the add-ins like tapioca and MSG which in my books is the the stuff to avoid.
Scottsdale brought us close to RJ's family and God bless Sasi who was Thai. We've had the best Thai food on weekends at their home while our kids played together. I often miss the Arizona blazing heat and the smell of the red earth. Nothing like it in the world!
So I'm thoroughly pleased that after all these years I continue to use Sasi's recipe for papaya salad and Thai fish cakes which were part of almost every meal.
The green beans were a big surprise when I first learnt to make these - who would have thunk! But oh so good for the added texture and hey! at least you can say you're getting your veggies.
The cucumber dipping sauce is essential and is more of the adjust to your taste variety where a simple sugar syrup is made and then vinegar, chilli paste and peanuts, chopped cilantro are added. You can adjust these ingredients depending on the flavor you want tickling your palete.
Either way the sauce is set aside for an hour or so to chill & meld while you prepare the fish cakes.
Tod Mun Pla will make a great addition to your appetizer spread. Best served straight off the stove of course!