Spicy Thai Fish Cakes or Tod Man Pla Tod is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the world. I 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:
- Spicy Thai Fish Cakes (Thot Man Pla)
- Coconut milk 3/4 cup
- Ground white pepper 1 tsp.
- fish sauce 2 tbsp.
- Egg 1 whole
- Ground fresh fish,
- any white fish will do 1.5 lbs.
- Kaffir lime leaves, julienne 2 tbsp.
- Red curry paste 2 - 3 tbsp.
- Chinese long beans or green beans sliced thin 1/2 cup
- Vegetable oil for frying 2 cups
- ln a food processor, using a steel blade, blend together all the ingredients except the Chinese long beans and vegetable oil for frying, The paste should be smooth with no lumps.
- Spoon the fish paste into a mixing bowl and mix in the sliced beans.
- Heat oil in a frying pan to medium heat, Form fish paste into bite size cakes by using spoons or your hands, Slightly moisten with oil to prevent the paste from sticking to your fingers, Flatten these round patties a little to ensure even cooking,
- Fry these cakes until golden on both sides, (Do not take long to cook,two minutes or so depending on the size of the cakes.)
- Lift cooked pieces of fish cake from the hot oil and drain on absorbent paper.
- Serve hot with cucumber salad.
- Cucumber,peeled and sliced thin 1 cup
- Shallots, peeled and sliced thin 2 heads
- Red spur chili peppers, sliced 1
- Chopped coriander 1 tbsp.
- Water 1.5 cups
- Granulated sugar 4 tbsp.
- White vinegar 4 tbsp.
1. Peel and cut cucumber lengthwise and slice thin.
2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.
2. In a mixing bowl, combine all the ingredients and mix well. Let the salad rest for 20 minutes and spoon into a small serving cup to accompany spicy fish cakes or chicken satay.
