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Thai Recipe : Spicy Deep Fried Fish Cakes

This dish is called Tod Man Pla in Thai.


  • 2 lbs redfish fillets or similar type of fish
  • 4 tbsp red curry paste (bought or homemade)
  • 3 ½ oz green beans, finely sliced into 1/8 in pieces
  • 3 dried lime leaves, soaked for 10 minutes and sliced
  • 2 tbsp finely chopped fresh coriander leaves and root
  • 1 egg, slightly beaten
  • 2 tsp sugar
  • ½ tsp salt
  • 12 ½ fl oz. vegetable oil



  1. Clean and skin fish fillets in cold water. Drain for 30 minutes. Ensure there are no bones. Cut into small pieces.
  2. Blend fish and curry paste in a food processor to a light, fine consistency. Combine in a bowl with beans, lime leaves, coriander, beaten egg, sugar and salt. Knead with your hands until the mixture clings together well. (If it’s too wet, placed uncovered in the refrigerator for 30 minutes to chill and dry a little).
  3. Shape into 1 ¾ inch patties. Deep fry in a small saucepan or wok, one or two at a time, turning until golden brown.
  4. Garnish with coriander sprigs, sliced cucumber and tomato. Serve with a side bowl of sweet and sour cucumber relish.

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Last Modified: 11/27/11.