Tod Man Pla Thai Fish Cakes with Dipping Sauce
Dive into the vibrant flavors of Thailand with these Tod Man Pla Thai Fish Cakes with Dipping Sauce—a quintessential street food dish that's perfect for any occasion. Made with tender white fish fillet, aromatic red curry paste, and finely shredded lime leaves, these fish cakes are bursting with bold, zesty flavors. The addition of crisp green beans adds a delightful crunch to every bite, while frying them to golden perfection ensures a satisfying texture. Paired with a tangy, sweet-and-spicy dipping sauce featuring rice vinegar, fresh chili, and cucumber slices, this dish embodies the perfect balance of flavors. Whether served as an appetizer, party snack, or part of a Thai-inspired feast, these fish cakes are quick to prepare, incredibly addictive, and sure to impress.
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Recipe Information
Ingredients
- 400 grams white fish fillet (e.g., cod, tilapia)
- 2 tablespoons red curry paste
- 50 grams green beans, finely chopped
- 1 tablespoon fish sauce
- 1 large egg
- 1 teaspoon granulated sugar
- 3 lime leaves, finely shredded
- 500 milliliters vegetable oil (for frying)
- 1 medium cucumber, finely sliced
- 4 tablespoons rice vinegar
- 2 tablespoons granulated sugar (for dipping sauce)
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 fresh chili, finely chopped
- 2 tablespoons crushed peanuts (optional, for garnish)
Instructions
In a food processor, blend the white fish fillet until smooth.
Add the red curry paste, fish sauce, egg, granulated sugar, and shredded lime leaves to the fish mixture. Blend until well combined.
Transfer the mixture into a bowl and stir in the finely chopped green beans. Mix thoroughly.
Wet your hands to prevent sticking and portion the mixture into small patties, approximately 6-7 centimeters in diameter.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Test the temperature with a small piece of the mixture; if it sizzles immediately, the oil is ready.
Fry the fish cakes in batches, 3-4 minutes per side, until golden brown and cooked through. Remove them with a slotted spoon and drain on paper towels.
To make the dipping sauce, combine rice vinegar, granulated sugar, water, soy sauce, and chopped chili in a small saucepan. Heat gently while stirring, just until the sugar dissolves. Remove from heat and let cool.
Serve the fish cakes warm with the dipping sauce on the side. Garnish the sauce with cucumber slices and optional crushed peanuts.
Nutrition Facts
Calories |
5054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.6 g | 666% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 41.3 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
