Tod Man Pla Recipe (Thai Fish Cake)

INGREDIENTS

  • 500g fish meat (Clown knifefish / king mackerel)
  • 2 eggs
  • ½ cup chopped long beans
  • 2 tbsp thai red curry paste
  • 3 tbsp cold water
  • 2-3 tbsp fish sauce (adjust to preference)
  • 3 tbsp sugar
  • 3 tbsp sliced kaffir lime leaves
  • 3 tbsp sliced Basil leaves (have to bring the bundle, can’t prepare beforehand will wilt)
  • Oil for pan fry
  • 1 cup basil leaves

Dipping Sauce

  • 75ml vinegar
  • 75g sugar
  • 1 thai cucumber (small size kind)
  • 3 shallots (finely slice)
  • 1 tbsp crushed unsalted peanuts
  • 2-3 bird’s eye chillis
  • Pinch of salt


EQUIPMENT

Pan for pan fry
Paper towel with tray
1 litre bottle of oil
Food processor
Spatula
Knife and chopping board
Frying strainer
Mixing bowls
Spoons
Bowls and small dish
Chopsticks / tongs
Stove

STEPS

  1. Add 500g fish meat (Clown knifefish / king mackerel) paste to food processor
  2. Add 2 eggs, 2 tbsp cold water, 2-3 tbsp fish sauce and 3 tbsp sugar and blend into smooth paste
  3. Scrap fish paste out into a large mixing, add 2 tbsp thai red curry paste and mix well
  4. Add ½ cup chopped long beans, 3 tbsp sliced kaffir lime leaves and 3 tbsp sliced Basil leaves
  5. Mix well and continue to knead for a while, this will help fish cake be chewier
  6. Wet hands with some water, mold 2 tbsp fish paste into a flatten cake and pan fry in oil until golden on both side. Drain on paper towel and repeat for the rest
  7. Deep fry 1 cup of basil leaves, drain and set aside
  8. In a bowl dissolve 75g sugar in 75ml vinegar, add 3 shallots (finely slice), ½ cup 2 inch cubes of thai cucumber, a pinch of salt, 1 tbsp crushed unsalted peanuts, 2-3 chopped bird’s eye chilli.
  9. Serve fish cake with fried basil leaves and dipping sauce.

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