Dish
Tod man pla
Thai fish cakes
Tod man pla is a popular Thai street food that is made by mixing fish paste with red curry paste, kaffir lime leaves, and green beans. The mixture is then shaped into small patties and deep-fried until crispy. The dish is usually served with a sweet chili dipping sauce and cucumber relish. The fish used in the dish can vary, but it is typically made with mackerel or tilapia. Tod man pla is a flavorful and spicy dish that is perfect as an appetizer or snack.
Origins and history
Tod man pla is believed to have originated in the southern region of Thailand and is a popular street food throughout the country. The dish is said to have been influenced by Chinese and Malay cuisine.
Dietary considerations
Tod man pla is not suitable for those with fish allergies or who follow a vegetarian or vegan diet.
Variations
There are many variations of tod man pla, including tod man kung (shrimp cakes) and tod man pla krai (fish cakes with herbs).
Presentation and garnishing
Tod man pla is typically served on a bed of lettuce leaves and garnished with chopped peanuts and cilantro.
Tips & Tricks
To make the fish cakes extra crispy, add a tablespoon of cornstarch to the fish paste mixture before shaping into patties.
Side-dishes
Tod man pla is often served with a side of cucumber relish and sweet chili dipping sauce.
Drink pairings
Tod man pla pairs well with a cold beer or a sweet white wine.
Delicious Tod man pla recipes
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