泰式鱼饼Thai Fish Cakes (Tod Man Pla)

鲛鱼先洗淨抹乾，再去皮起肉。Wash and wipe dry the mackerel. Then bone and skin the fish.

用刀把鱼肉剁至起胶及有黏性。Chop the fish finely until it becomes a firm sticky paste.

把芫荽根及蒜粒放入磨盅内捣烂成酱。（磨盅是煮泰菜必备之工具！）Pound the coriander roots and garlic in a mortar until well blended into a smooth paste. (Mortar is a must-have tool in Thai cooking!).

把鱼肉放进碗，与已椿好的芫荽根和蒜、柠檬叶及所有调味料拌匀。Put the fish in a bowl. Mix well with the coriander root and garlic paste, shredded Kaffir lime leaves and all other seasonings.

然后加入豆角粒及鸡蛋，用手搓匀。鱼肉要用手搓才更易起胶及产生黏性。Add the Chinese long beans and egg. Knead with hands to make the fish meat more sticky and springy.

把搅拌完成的鱼肉用保鲜纸包起，放入雪柜冷藏一会，在煮之前才取出。这样可令质感更爽滑弹牙。Wrap the fish with cling wrap and chill in the fridge for a while. Take out the fish right before cooking so as to ensure a smoother and chewier texture.

在炸之前，先把鱼肉搓成鱼饼状。做法很简单，就是先把少量鱼肉放在掌心，以双手搓圆，再压扁至饼型。可做10-12件鱼饼。Put some fish meat on your palm, round the fish with both hands, then press the mixture firmly into 10-12 patties before cooking.

把鱼饼放进Airfryer，在表面喷少许油，然后用200℃焗7分钟。如使用油炸，则是以180℃油温炸3分钟；炸时应先开大火炸10秒，然后转小火，再在最后10秒转回大火。当然，你也可以选择把鱼饼煎熟。Put the fish cakes into the Airfryer, spray some oil on top and air fry for 7 minutes at 200 ℃. Or deep fry for 3 minutes in oil at 180℃. When deep frying, turn to high heat for 10 seconds at the beginning, then switch to a low heat to continue cooking, finally switch back to high heat for the last 10 seconds. Pan frying will also do.

把炸好的鱼饼配上泰式甜酸酱上碟，即成！Serve with Thai sweet chilli dipping sauce.