cook oriental food and buy authentic Asian ingredients online Spicy fried fish cakes, "Tod Man Plaa"


This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic,
quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy
cooking Thai food!

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of
Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with
great results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes
Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle
until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough
to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high
heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on
paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned
over the fish cakes at the table.

Method for cucumber relish
Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving
bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.
Fresh fish Ingredients ready Mix fish into a paste
Mix paste and other ingredients Fry the fish cakes Serve and enjoy
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August 26th, 2008 9:46 AM

Andy Taylor said:

Oh boy, this dish is yummy! I make it about once a month and is is devoured by all. The cumcumber relish makes the dish. Pour it over or dip the fried fish into it and wow! You will be licking your chops! Make sure you use fresh ingredients and don't cut corners on the fish. Get a good quality peice of fresh fish and make sure that it is firm so it fries well. This dish is a treat! Thanks importfood.com for another winning recipe. Keep them coming! Andy Corning, NY

October 26th, 2008 7:56 PM

discusted said:

That is so mean to blend a fish up. Im not a vegitarian but that might make me one. you should be ashamed of yourself!

November 18th, 2008 5:18 PM

Philip said:

Thank you very much for this recipe. I usually buy fish cake paste from Asian supermarket and just deep fried it. Now, I can mix spices with it and fry. Also, the cucumber relish is definitely one of my favorites.

April 16th, 2009 11:16 AM

Kim W said:

Tod Mun is one of my all time favorite restaurant dishes. Thanks for this easy recipe so I (and my kitties) can enjoy at home! Love your website--it has a very friendly, homey feel.

April 20th, 2009 6:12 PM

Arturo said:

I have been yerning for this version of fish cakes and thanks to you I think I've got it. You have a wonderful site thank you. I will tell my friends. PS I'm still searching for the cucumber relish. Art

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