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Tod Man Plaa (fish cakes)  HT   HD   PFC Thai    30mins



Serves  4      Hot    Fish  Herbs  Vegetables    Hors d'oeuvre   Starter   Appetizer   Party food  Buffets  Dairy Free  Eggless  Thailand  Asia  Asian 




450g/1lb Fresh White fish fillets such as Cod, Whiting, Pollack, Coley, Bream, Brill

3 dried Chilies, soaked

2 Shallots,  chopped

1 tbsp Freshly chopped Coriander

5cm/2 inch Lemon Grass,  chopped

½ tbsp Grated Lemon Rind

½ tbsp freshly grated Ginger

½ tbsp Galangal, shredded

Salt and Black Pepper

5 Kaffir Lime Leaves, finely shredded

1 tbsp Fish Sauce

200g/7oz Green Beans, very thinly

Vegetable Oil for deep frying




1. Mince the fish and set aside.


2. In a mortar,  pound together the chilies, shallots, coriander, lemon grass, lime rind, galangal, salt and ground pepper until blended.


3. Transfer to a large mixing bowl, add the fish and mix well.  Alternatively, place all the above ingredients in a food processor and process until well mixed but not puréed.


4. Add the beans, kaffir lime leaves and fish sauce and knead with your hands


5. Preheat the deep fat fryer to 180C, 350F.


6. Divide the mixture into 12. Roll each portion into a ball  then flatten out each


7. Fry the fishcakes for until  brown on all sides.  Remove and drain on kitchen roll. Serve hot with a dipping sauce.


Make smaller versions as appetizers for a party.




  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Serving Suggestions


Key techniques used in this recipe


Make Ahead




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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