Curried fish cakes, or Tod man pla


This recipe based on fish and red curry is part of the traditional Thai cuisine. This dish will be perfect as an aperitif or as a starter. It is usually served with a sweet and sour cucumber and sometimes also fried kaffir leaves.

For 8 pieces (Serves 2 as a starter)


150 g fish fillet (snapper or barracuda type), chopped

Red curry paste for 2 people

1 tablespoon corn flour

1 egg

½ teaspoon sugar

½ teaspoon salt

½ tablespoon fish sauce

25 g snake beans, cut into very thin slices


Once the red curry paste has been pound, add the fish to the mortar and pound until the mixture is homogeneous. Add the flour, egg, sugar, salt and fish sauce and then pound again. Add the beans and mix well (without pounding).


Form patties between 2 spoons. Then fry at 170°C for 3 minutes or until golden brown. Then drain on kitchen paper.


Serve with a sweet and sour cucumber relish.

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