Thai Fish Cakes (Thot Man Pla)
ทอดมันปลา Thot Man PlaSay it: tot MAN plah
Thot man pla are golden Thai fish cakes from Central Thailand, eaten as a snack, appetizer, or street-food bite. White fish is pounded with red curry paste, fish sauce, egg, and cornstarch until sticky, then studded with slivers of kaffir lime leaf and green beans. Shallow-fried until puffed and crisp at the edges, they have a springy texture and a gentle curry heat. They are traditionally served with a cool, sweet-sour cucumber relish that balances the rich, savory cakes.
Thai Fish Cakes (Thot Man Pla)
ทอดมันปลา, Thot Man Pla
Pronounced tot MAN plah
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains fish, egg, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fish cakes
Cucumber relish
Method
In a small saucepan, combine the vinegar, sugar, salt, and water. Heat over medium, stirring, until the sugar dissolves and the liquid just simmers; remove from the heat and cool completely. Add the cucumber, shallots, and chili and refrigerate until serving.
Pat the fish dry and keep it well chilled. Pulse it in a food processor until coarsely chopped, then add the curry paste, egg, fish sauce, sugar, and cornstarch. Process to a thick, sticky paste, scraping down the sides; keep the mixture cold.
Transfer the paste to a bowl and fold in the lime leaves and green beans until evenly flecked. Heat a little of the frying oil in a small pan and fry a teaspoon of the paste until golden. Taste and adjust the seasoning with a little more fish sauce if needed.
Shape the mixture into 16 flat patties, each about 2 inches (5 cm) wide and 1/2 inch (1 cm) thick. Wet your hands as you work and chill the patties for 15 minutes.
Pour the remaining oil into a deep skillet to a depth of about 1/2 inch (1 cm) and heat to 350°F (175°C). A drop of fish paste should sizzle immediately when it touches the oil.
Fry the patties in batches for 2-3 minutes per side, turning once, until deep golden, puffed, and crisp at the edges. Drain on a wire rack or paper towels.
Serve the fish cakes warm with the chilled cucumber relish.
Regional variants
Some cooks add a spoonful of coconut milk to the paste for a softer, richer texture, and in southern Thailand mackerel is sometimes used for a stronger fish flavor.
Cook's notes
- Keep the fish and paste very cold; warmth makes the cakes break up in the oil.
- Fold in the green beans by hand so the cakes keep their flecked texture.
- Fry in batches without crowding so the oil stays hot and the cakes turn crisp.
Serve with
Cucumber relish, steamed jasmine rice, or cold beer or iced tea.
Make ahead and storage
The paste can be covered and refrigerated up to 24 hours. Shape and freeze patties on a tray, then fry from frozen, adding 1-2 minutes; the relish keeps for 2 days.
