Tod Mun

1. 1

   Put the cilantro, hot pepper, shallot, garlic clove, nam pla, ginger, and juice and zest of 1 lime in a food processor.

2. 2

   Process until the mixture is pureed, stopping to scrape down the sides if necessary.

3. 3

   Add a third to half of the shrimp or mackerel and puree; add the remaining fish and pulse just until chopped and combined.

4. 4

   Put 1/4 inch of oil in a large skillet (you can use less if you use a nonstick skillet) and turn the heat to medium-high.

5. 5

   Shape the mixture into small balls or 4 or 8 burger like patties.

6. 6

   When the oil shimmers, cook the patties until browned on both sides, a total of about 10 minutes.

7. 7

   Meanwhile, quarter the remaining lime.

8. 8

   Serve the fish cakes with the lime wedges, garnished with the remaining cilantro.

9. 9

   Follow the same procedure, omitting the lime juice and zest but using the cilantro, hot red pepper flakes, and shallot as above, along with 3 garlic cloves, peeled, 1 teaspoon ground cumin, and 1 tablespoon any curry powder or garam masala (see pages 592594).

* Per serving · 4 servings · Values may vary.

No additional tips available.