Thai Fish Cakes – Tod Man Pla
Cooking time: 15mins
Serves: 3-4 people
Ingredients
- 500 gram package prepared fish paste
- 2 large eggs
- 2 tbsp red curry paste (adjust your amount of curry for less spicy)
- 1 cup green bean (sliced along very thin)
- 5-7 Kaffir lime leaves(roll them up and slice thinly)
- ½ tsp salt
- 1 tsp sugar
- 1 cup veg oil for fry
- Sweet chilli sauce
- Cucumbers (slices and put in sweet chilli sauce)
- Tomato and Coriander leaves (for garnish)
My dad like to eat this dish, this is why I learned to make it since I was a little girl. In Thailand we use special fish which is soft and tender, fresh water fish call Pla Grai , makes for the best fish cakes. I don’t think we can find this fish here in London. However, we can also use the other fish, just get a package of fish paste because I don’t want you to find it difficult and your kitchen smell from the whole fish. I believe all of other ingredients are very easy to find in supermarket.
Please let me know in the comments below if you try to make these fish cakes. If you have any problems please let me know and I will help.
Method
- Prepare fish paste in a large bowl. Add the eggs and red curry paste and mix them up with a wooden spoon until all mixed well and thick (or you can also use Pestle and Mortar).
- Now the paste becomes very sticky, add in the Kaffir limes leaves and sliced long green beans.
- Heat up vegetable oil in a small wok on a medium heat.
- Because the paste very sticky, get yourself a bowl of water and place it close to the fish paste bowl to wet your hands.
- Once the oil is hot, make the paste thin and round about 2 inch and gently slide them into the oil.
- Get a pair of wooden chopsticks or tongs, move the fish cakes around. Once one side is golden brown flip them over. It should take a total one minute to cook both sides.
- Transfer fish cakes from the wok to a paper towel-lined plate. Repeat the process until the paste is finish.
- Serve the fish cakes with rice or with cucumber slices for appetisers.
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