Tod man pla (ทอดมันปลา) is a Thai dish of deep-fried spicy fish cakes. It is a popular street food in Thailand and is often served as an appetizer or snack. The dish is made with a mixture of ground fish, red curry paste, eggs, sugar, long beans, Thai basil, and kaffir lime leaves. The fish is typically a mild, white-fleshed fish such as tilapia, catfish, or cod. The red curry paste adds a spicy, flavorful kick to the cakes. The long beans and Thai basil add a bit of crunch and freshness.

Tod Man Pla – Spicy Fish Cakes

Tod man pla is best served hot with dipping sauce. Serve with some white rice and Thai cucumber relish and you've got a fish dish the whole family will love.

5 from 2 votes

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Course: Appetizer, Lunch

Cuisine: Southeast Asian, Thailand

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large heavy skillet or wok
Food processor or mortar and pestle
small and large mixing bowls
small saucepan

Ingredients

Ajad Cucumber Relish

½ cup Rice vinegar (Sub: distilled white vinegar)
½ cup Sugar
2 medium Cucumbers (Sub: 1 English cucumber per 2 regular)
2 medium Shallots, finely sliced
4 small Thai red chiles, sliced (Sub: ½ tsp crushed red pepper flakes or omit completely)
3 tbsp Roasted peanuts, roughly crushed

Fish Cakes

1 lb Fresh mild white fish fillets, cod or halibut
2 large Eggs
¾ cup Long beans, sliced into ¼-inch pieces and lightly crushed (Sub: green beans)
6 small Kaffir lime leaves, finely shredded (Sub: 1 tsp lime zest for every 2 leaves)
1 tsp Sugar
½ tsp Salt
1½ tbsp Red curry paste (more or less to adjust heat level)
2 cups Vegetable oil (Sub: canola oil)

US Customary – Metric

Instructions

Make cucumber relish by slicing shallots and chili, coarsely chopping cucumber and adding them to a bowl. In a small saucepan over low heat, cook vinegar and sugar until sugar dissolves. Remove from heat and let cool slightly. Pour over vegetables in bowl and sprinkle chopped peanuts over top.
½ cup Rice vinegar (Sub: distilled white vinegar), ½ cup Sugar, 2 medium Cucumbers (Sub: 1 English cucumber per 2 regular), 2 medium Shallots, finely sliced, 4 small Thai red chiles, sliced (Sub: ½ tsp crushed red pepper flakes or omit completely), 3 tbsp Roasted peanuts, roughly crushed
Assemble fish cakes: Cut fish into small pieces and then process to a lumpy paste in a food processor. Transfer to a large bowl and combine with all the rest of the ingredients except the oil and yolk of 1 egg. Adjust red curry paste to decrease or increase spiciness. Form tight disks measuring about 2-inches wide by ½-inch thick and transfer to a plate. Repeat until fish mixture is used up.
1 lb Fresh mild white fish fillets, cod or halibut, 2 large Eggs, ¾ cup Long beans, sliced into ¼-inch pieces and lightly crushed (Sub: green beans), 6 small Kaffir lime leaves, finely shredded (Sub: 1 tsp lime zest for every 2 leaves), 1 tsp Sugar, ½ tsp Salt, 1½ tbsp Red curry paste (more or less to adjust heat level)
Cook fish cakes: Heat oil in a large skillet or wok over medium heat. When hot, add fish cakes (don't overcrowd) and fry until golden brown on both sides. Remove with slotted spoon and let drain on paper towels. Repeat with remaining fish cakes.
2 cups Vegetable oil (Sub: canola oil)
Serve: Serve warm with jasmine rice and the cucumber relish on the table. To eat, diners spoon some cucumber relish over Tod Man, break off a pieces and eat with rice.