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Spicy Fried Fish Cakes, 'Tod Man Pla' Buy ingredients for this recipe! 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 cakes1 lb fresh white fish, prefer cod or halibut Ingredients for cucumber relish1/2 cup white vinegar Method for fish cakesCut 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 relishCook 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. Thai Street Vendor VideoAll of our videos can be found in our Thai Street Vendor Videos section. 
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Email This RecipeSend this recipe to yourself or a friend. CommentsAndy Taylor
August 26th, 2008
9:46 AM 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
discusted
October 26th, 2008
7:56 PM 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!
Philip
November 18th, 2008
5:18 PM 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.
Kim W
April 16th, 2009
11:16 AM 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.
Arturo
April 20th, 2009
6:12 PM 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
Geckoman
May 30th, 2009
4:25 PM Tod Mun Pla is one of my all time favorite Thai foods!! I am SOOO glad to find it here...as for disgusted....go soak ya head :) the fish is dead anyways so give it a goood blending and enjoy the food that is given and stop moaning :)
Anonymous
July 21st, 2009
1:42 AM YUM YUM
suntaree
August 25th, 2009
6:31 AM I love tod man pla very much and very good , but i live in uk so too hard to find ...pla kai ...please recomment to me how or easy to find it, i try to use cod / haddock but it is not the same tast as of pla kai...?
malathy tharmaraju
September 30th, 2009
5:35 PM i do it with tuna and with a bit soaked and blend with some young ginger a piece of lemon grass then don't use fish sauce but use a bit shrimp paste gives fishy taste i also add a bit corn kernels as well nice and crunchy if u fry it ..enjoy and happy eating sayonara malibu lady
Leda
October 18th, 2010
11:44 PM We made this tonight for supper, and our exchange student from Thailand said it tasted just like in Thailand!!! I did add some fish sauce, canned green bean and frozen Tilapia fillets. It was very good!!!!!!!!!! You know you can freeze kaffir lime leaves, lemon grass and galangal. So dont be afraid to order these wonderful Thai flavorings. Just freeze and use as you need them.
Anonymous
October 31st, 2010
10:01 AM ewww fishcakes
Lucy
January 9th, 2011
2:20 PM I love this recipe. A lot easier than some others I've tried. Wonderful for an appitizer party
Anonymous
December 1st, 2011
6:08 PM looks yummy
Anonymous
January 8th, 2012
3:25 PM I just find this site and I love it.Aysen,from Turkey
Jim B. in Frontenac, Ks.
May 7th, 2012
6:08 PM My wife and I very much enjoyed the Tod Mun Goong version of this. That's us in the user photos. I made a double version of the recipe, thus the two eggs when the recipe calls for only one. This meal was a series of firsts: First time making the recipe. First time using my 14" Street Vendor wok. First time using the High Power Wok Burner. And last but not least, first time cooking and dining outdoors on our patio this season.
BTW: a double recipe is a bit too much for two people! ;-) A double recipe would easily feed 4 people. (don't ask why the recipe was doubled...) :-P
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