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Pla Pao Khai Dao (Steamed Fish Cake with Egg)
Eastern Thailand — Mother recipe · en it
A traditional Eastern Thai dish, perfectly showcasing the freshness of the fish in a crispy coating.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400 g of swordfish meat, finely chopped
- 2 eggs
- 1 onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon tomato sauce
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- Salt and pepper to taste
- 2 tablespoons of oil for frying
Method
- In a bowl, mix the swordfish meat, eggs, chopped onion, soy sauce, tomato sauce, lemon juice, sugar, salt, and pepper.
- Form small balls from this mixture and dip them in a plate of oil for frying.
- Fry the fish balls in hot oil until they become golden and crispy.
- Remove from heat and let cool for a few minutes before serving.
- Serve hot with a bit of soy sauce and tomato sauce to taste.
The story
Pancetta di Pesce con Uovo is a traditional Eastern Thai dish, particularly popular in coastal provinces. The recipe seems to have evolved through generations, with the addition of eggs to make the crust crispier.
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