Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus. We're happy to show you how to make it, step-by-step, withgreat 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
- 1/2 cup white vinegar
- 1/2 cup sugar1 cucumber, coarsely chopped
- 3 shallots, finely sliced
- 1-2 fresh Thai chile pepper, sliced
- 1 tablespoon roasted peanuts crushed in a mortar and pestle
- 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/highheat.
- 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 spoonedover the fish cakes at the table.
- Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small servingbowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.
