Thai Fish Cakes (Tod Man Pla)
ทอดมันปลา Tod man plaSay it: tot mahn plah
Tod man pla are Thai fish cakes: springy, golden patties made from white fish pounded with red curry paste, fish sauce, egg, and tapioca starch, then flecked with kaffir lime leaves and green beans and deep-fried. They are a beloved snack and street-food staple across Thailand, often served with a cool cucumber–peanut relish. The outside is crisp, the inside bouncy and fragrant with curry and citrus, and the sweet-sour dip balances the richness. They are simple to mix but need hot oil for the best texture.
Thai Fish Cakes (Tod Man Pla)
ทอดมันปลา, Tod man pla
Pronounced tot mahn plah
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Level
- Medium
Allergens: contains fish, shellfish, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the fish cakes
For the cucumber-peanut relish
Method
In a small saucepan, warm the rice vinegar, sugar, and salt over low heat just until the sugar dissolves, about 2 minutes; do not boil. Pour into a bowl and let cool completely, then stir in the cucumber, shallots, and red chili. Set aside; scatter with peanuts just before serving.
Pat the fish dry and cut into 1-inch (2.5 cm) chunks. Pulse in a food processor until coarsely chopped, then add the curry paste, egg, fish sauce, sugar, and tapioca starch and pulse to a sticky, coarse paste, scraping down the bowl once.
Transfer to a chilled bowl and fold in the shredded kaffir lime leaves and sliced green beans. If the mixture feels soft, refrigerate for 15 minutes.
With wet hands, shape into 12 patties about 2 inches (5 cm) across and 1/2 inch (1 cm) thick.
Heat the oil in a deep heavy pot to 350°F (175°C). Fry a small spoonful of the mixture until golden, 1–2 minutes, to test the seasoning and oil temperature; adjust if needed.
Fry the patties in batches of 4, turning once, for 3–4 minutes, until puffed, deep golden, and crisp at the edges. Drain on a rack or paper towels.
Serve warm with the cucumber-peanut relish and cilantro.
Regional variants
Some cooks blend a little coconut milk into the paste for a softer texture, and the same mixture can be made with minced chicken as tod man gai. Southern Thai versions often increase the curry paste for a hotter cake.
Cook's notes
- Keep the fish and bowl very cold for a springy texture, and do not overprocess the mixture to a fine mousse.
- Fry a small test patty and adjust the fish sauce or curry paste before shaping the rest.
- Keep the oil around 350°F (175°C): too cool and the cakes absorb oil, too hot and they brown before cooking through.
Serve with
Cucumber-peanut relish, fresh cilantro, and Thai iced tea or a cold lager.
Make ahead and storage
Shape the uncooked patties and refrigerate, covered, up to 1 day; fry just before serving. Leftovers keep 2 days in the refrigerator and are best reheated in a 350°F (175°C) oven until hot.
