📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
Discover the history of this region →
Discover the history of this region →
Tod Man Pla are a quintessential Thai street food — rubbery in the best possible way, with that characteristic bounce that comes from the protein network formed when fish is pounded rather than processed. Made with red curry paste, kaffir lime leaf, and snake beans, they are intensely flavoured and served with the traditional cucumber relish.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 500 g white fish fillets (cod, haddock, or Spanish mackerel)
- 2 tbsp red curry paste
- 1 egg
- 4 kaffir lime leaves finely sliced
- 6 snake beans or green beans finely sliced
- 2 tbsp fish sauce
- 1 tbsp coconut oil for frying
- diced cucumber Relish
- shallot Relish
- chili Relish
- vinegar Relish
- erythritol Relish
- crushed peanuts Relish
Instructions
- Process the fish until a smooth paste forms in a food processor.
- Add curry paste, egg, and fish sauce. Process to combine.
- Transfer to a bowl. Mix in kaffir lime leaf and beans.
- Wet your hands and form into patties about 7cm diameter, 1cm thick.
- Shallow-fry in coconut oil over medium-high heat, 3 minutes per side.
- Make the relish: combine all ingredients and let stand 10 minutes.
- Serve fish cakes with the relish on the side.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 30g | Fat: 16g | Fiber: 1g
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Health Benefits
- Fish cakes made without a flour binder provide protein without the blood sugar spike of traditional recipes.
- Red curry paste’s combination of galangal, lemongrass, and kaffir lime creates a base valued for its anti-inflammatory properties.
- Snake beans are a good source of folate and vitamin K.
Pairs Well With
- Pad Thua Fak Yao Stir Fried Long Beans
- Yam Hed Mixed Mushroom Salad