In Thai cuisine, dishes such as fish cakes and spring rolls are snacks, often bought from street vendors between meals. Thai fish cakes, tod man pla, have a springy texture, achieved by repeatedly ‘slapping’ the minced fish against the side of the bowl to develop the protein. Chef David Thompson taught me that trick (see video below). Red fish works particularly well for fishcakes as it readily develops this texture, if you use a different fish, the slapping is even more important and you may need to add a tablespoon or so of beaten egg to help bind the mixture. The cakes can be shaped hours in advance, covered and refrigerated on an oiled plate then fried just before serving. Ajat, a cucumber relish is the typical sweet and sour dipping sauce served with Thai deep-fried dishes to cut through the oiliness. A little ground roasted peanut is often added to the ajat served with fish cakes.
Makes 8 pieces
Ajat
Share page on:
The springy texture of Thai fish cakes, tod man pla, is achieved by repeatedly ‘slapping’ the minced fish against the side of the bowl to develop the protein.
Red fish works particularly well for Thai fishcakes as it readily develops this texture, if you use a different fish, the slapping is even more important and you may need to add a tablespoon or so of beaten egg to help bind the mixture.
