Tord Man Pla (Fried fish cakes with cucumber chilli sauce)

    40 mins

    This is a classic Thai appetizer and snack that will impress all guests.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • For the cakes
    • 300 grams catfish fillet, cut into medium chunks
    • 3 tablespoons red curry paste
    • 1 egg
    • 5 kaffir lime leaves, minced
    • 5 French beans, sliced thin into rounds
    • 3 tablespoons sugar
    • 2 tablespoons fish sauce
    • Salt and pepper to taste
    • 3 cups vegetable oil for frying
    • For the sauce
    • 125ml rice wine vinegar
    • 1 teaspoon sugar
    • Salt and dried chilli flakes to taste
    • 2 shallots, sliced thin
    • 60 g cucumber, quartered lengthwise and sliced thin

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place the fish and curry paste in a food processor. Pulse until the fish is blended and forms a paste. Or alternately, smash in a mortar and pestle until a paste is formed.
    2. Place the fish paste in a bowl. Mix in egg, lime leaves, French beans, sugar, fish sauce, salt and pepper.
    3. Mix the paste well, slapping it around in the bowl to work air into the paste. This will make the cakes fluffy after cooking.
    4. To make the sauce, dissolve the sugar and salt in the vinegar. Add the chilli flakes, shallots and cucumber and let marinate at room temperature for at least 10 minutes.
    5. Heat oil in a heavy frying pan. Test the temperature of the oil by placing a small piece of fish paste in the oil. If the fish paste sizzles, then the oil is ready. If the oil begins smoking, it is too hot; let it cool off.
    6. Fry a small piece of fish cake and taste. Adjust seasoning with salt and/or chilli, if necessary.
    7. Take 3 tablespoons of fish paste and flatten into a cake. Lower gently into the hot oil. Continue until all the paste is gone. You may have to fry in batches depending on the size of your pan. Fry cakes until golden brown. Gently remove and drain on paper towels.
    8. Place on a platter and serve the sauce in a small bowl for dipping or spooning.

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