My first try making fish paste from scratch was a bit of a disaster, but the thai fish cakes (tod mun pla) made with store-bought fish paste were such a big success that I wanted to try again to make my own fish paste from scratch. This time I used fresh (farmed) trout instead of frozen pangasius, and it was actually very easy! Compared to the store-bought fish paste, the texture was even better and the fish cakes held their shape after frying them (rather than collapsing a bit).
I urge you to try making your own thai fish cakes. They are so delicious! They were almost everyone’s favorite at the wine & Asian food evenings I recently organized. If you can’t find fish paste in an Asian store near you, then here is how to make your own very easily from fresh trout. The fullrecipe is here.
Process until it becomes like a stiff mousse. You may need to add a bit more water and salt and process a bit longer. With the magimix food processor (which has a strong motor and a high speed) the trout turned into fish paste very easily. This actually was a lot easier than I feared after reading Miranti’s instructions.
Lamb-stuffed eggplant is a recipe I invented myself and that I keep making on a regular basis because it is so delicious and not hard at all to make. It just takes some time as you have to roast the eggplant first.