Fish Cakes (6 pc)

Where it comes from

Tod mun pla comes from the Central Plains, where rivers and canals once gave every town more fish than it could eat. Cooks pounded the catch with red curry paste, slivered kaffir lime leaf and snappy green beans, then fried spoonfuls until the edges blistered. That springy bounce is the prized mark of a patient cook. The cool cucumber-peanut relish, ajat, is its lifelong partner: one bite hot, one bite cold.