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Spicy Fried Fishcakes, "Tod Man Plaa"
Recipe is from ImportFood.com
http://www.importfood.com
mail to:
thaichef@importfood.com
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.
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Ingredients
Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
¾ cup finely sliced Chinese long bean, or string beans
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
Ingredients for cucumber
relish
½ cup white vinegar
½
cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle |
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Cooking Method
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 ½ 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.
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