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Thai Fish Cake (Tod Man Pla)

Print Recipe

Ingredients
  

  • 500 g Mackerel Fish Batang or Tenggiri fish
  • 1 Tbsp Oil

Spice mixture

  • 20 dried chilies soaked for at least 30 minutes
  • 10 Candlenuts
  • 20 g Belachan or prawn paste
  • 6 Lemon grass white part only, cut into 0.3cm thick
  • 8 cloves Garlic
  • 1 Big Onion or 12 shallots
  • 6 Kaffir leaves remove stem
  • 1 Tbsp Bullion powder
  • 1 tsp Ground Coriander seeds
  • 2 Tbsp Coconut milk
  • Salt and pepper to taste

Instructions
 

  • Take a spoon and scrap the flesh off skin of the fish.
  • Grind the spice mixture except for the chilies and lime leaves finely.
  • Add the chilies and lime leaves and do not overgrind, you want to still see the bits of chilies and leaves.
  • Add the fish and beat until the paste turns into 'bouncy' paste. It will look shinier.
  • Take a tablespoon of fish paste and shape into a disk.
  • Fry in a medium/hot oil.
  • Serve with a salad or Thai sweet chili sauce.