Get ready to transport your taste buds straight to the vibrant streets of Thailand with these irresistible Tod Man (Thai Spicy Fish Cakes)! Imagine crispy, golden-brown exterior giving way to a tender, spice-packed interior that dances with the bold flavors of red curry, fresh cilantro, and zesty lime. These mouthwatering fish cakes are not just a recipe—they're a culinary adventure that will transform your home kitchen into a Bangkok street food paradise in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g white fish fillets
- 2 tablespoons red curry paste
- 1 egg
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Vegetable oil for frying
Instructions
- Begin by preparing all your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fish into smaller pieces to make blending easier.
- In a food processor, combine the fish pieces and red curry paste. Pulse until the mixture is finely minced and well combined, but not pureed. You want a slightly chunky texture.
- Add the egg, fish sauce, lime juice, and chopped cilantro to the fish mixture in the food processor. Pulse again until everything is thoroughly mixed, ensuring the ingredients are evenly distributed.
- Once the mixture is ready, transfer it to a bowl. Cover the bowl with plastic wrap and refrigerate for about 15 minutes. This helps the flavors meld and makes the mixture easier to handle.
- While the mixture is chilling, prepare your frying setup. In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium heat until it shimmers but is not smoking.
- After the mixture has chilled, remove it from the refrigerator. With wet hands (to prevent sticking), form small patties or cakes, about 2-3 inches in diameter and 1/2 inch thick.
- Carefully place the fish cakes in the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, use a slotted spoon to remove the fish cakes from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the Thai spicy fish cakes hot, garnished with extra chopped cilantro and lime wedges on the side for squeezing. Enjoy with a dipping sauce of your choice, such as sweet chili sauce or a spicy vinegar sauce.
Tips
- Choose the right fish: Use firm white fish like cod, snapper, or tilapia for the best texture.
- Keep your hands wet when forming patties to prevent the mixture from sticking.
- Don't overprocess the fish mixture—you want a slightly chunky texture for the best mouthfeel.
- Ensure your oil is at the right temperature (around 350°F) for perfect golden-brown cakes.
- Let the mixture chill in the refrigerator to help the flavors meld and make the cakes easier to handle.
- Serve immediately for maximum crispiness, and pair with a sweet chili or spicy vinegar dipping sauce.
- For a lighter option, you can also bake these fish cakes in the oven at 400°F for about 15-20 minutes.
Nutrition Facts
Calories: 280kcal
Carbohydrates: g
Protein: 27g
Fat: 17g
Saturated Fat: g
Cholesterol: mg
