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Spicy Thai Fish Cakes, 'Tod Man Pla'

Spicy Thai Fish Cakes, 'Tod Man Pla'

Street Vendor Videos

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. Also see our Thai Street Vendor video below left, for detailed guidance.

Ingredients

For 4 Person(s)

Fish Cakes

Cucumber Relish

  • 1/2 Cup White Vinegar
  • 1/2 Cup Sugar
  • 1 Cucumber, coarsely chopped
  • 3 Shallots, finely sliced
  • 2 Fresh Thai chile pepper, sliced
  • 1 Tablespoons Roasted peanuts crushed in a mortar and pestle
Buy ingredients for this Recipe

Method for Spicy Thai Fish Cakes, 'Tod Man Pla'

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.

Fish Cakes

Fish Cakes

Fish

Fish

Ingredients Ready

Ingredients Ready

Food Processor

Food Processor

Mix Well

Mix Well

Fry

Fry

Fish Cakes

Fish Cakes

Fish Cakes

Fish Cakes

Fish Cakes

Fish Cakes

Fish Cakes

Fish Cakes

Street Vendor Videos



Reviews

Overall Rating (42)

4 out of 5 stars
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  • Lucy

    Rated 4 out of 5 stars

    I love this recipe. A lot easier than some others I've tried. Wonderful for an appitizer party

  • Anonymous

    Rated 4 out of 5 stars

    looks yummy

  • Anonymous

    Rated 4 out of 5 stars

    I just find this site and I love it.Aysen,from Turkey

  • Jim B

    Rated 4 out of 5 stars

    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.

  • Gravehopper

    Rated 4 out of 5 stars

    I think discusted was having a little joke there people.

  • Anonymous

    Rated 4 out of 5 stars

    its really gud guidance for girls to cook........ Any thanks hope it works out

  • Delirious

    Rated 4 out of 5 stars

    Tod Mun Goong! One of my all time favorites, and my guests as well. I first cut the shrimp into large pieces, then when I smash the shrimp in the mortar and pestle, I go gently to leave some larger pieces remaining. I like the texture that way, instead of just a pure paste.

  • Jim

    Rated 4 out of 5 stars

    Thanks for sharing the photos.

  • Suja

    Rated 4 out of 5 stars

    can you make this with chicken?

  • Anonymous

    Rated 4 out of 5 stars

    I made tod man pla today for the very first time from this recipe. It was very easy and delicious. I shall be making it often in the future. It reminds me of eating in Thailand - a real people food!


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