Spicy Thai Fish Cakes, 'Tod Man Pla'
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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
- 1 Pound 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 1/2 Tablespoons Red Curry Paste
- 3 Cups Vegetable Oil for Frying
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
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
Ingredients Ready
Food Processor
Mix Well
Fry
Fish Cakes
Fish Cakes
Fish Cakes
Fish Cakes
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Reviews
Comments (21)
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Lucy
PermalinkI love this recipe. A lot easier than some others I've tried. Wonderful for an appitizer party
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Jim B
PermalinkMy 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.
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Delirious
PermalinkTod 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.
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Anonymous
PermalinkI 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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