THAI - Summer 2019 (Jul-Sept) Cuisine of the Quarter

[Saregama]

THAI FISH CAKES / TOD MUN PLA

I started with a NYT salmon burger recipe and ended up with Thai fish cakes

Salmon, half minced into a paste with red curry paste, scallions, cilantro, and garlic, and the rest pulsed in to chop.

Potent flavors and lovely texture. Will be repeated!

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October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)

SALMON BURGERS (again) Even though it was so delicious, I had forgotten about this recipe until I saw salmon strips at a Korean grocer the other day! I was craving something with spice, so I decided to skew Thai by adding red curry paste, cilantro, and scallions. Very tasty, highly recommend! (I’m surprised there isn’t a Thai fish cake recipe on the NYT site.) [IMG_1691] [IMG_1692]