Tod-Mun Pla-Krai (Fish cakes)

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Fish cakes are made from kneading pounded fish meat and mixing it with curry paste. It is then formed into patties and deep-fried. Pla-Krai is often used as the main ingredient, but any kind of fish can be used.


Fish cakes contain protein from fish and egg, and vitamins and mineral from its dipping sauce. Moreover the dish provides energy.


200 grams grated fish meat
40 grams gaeng kua curry paste
6 grams sliced kaffir lime leaves
1 each egg
¼ tsp. salt
½ tbsp. sugar

Ingredients for Dipping Sauce
½ cup sugar
½ cup vinegar
½ tsp. salt
4 grams crushed red chee fah chilies
60 grams slice cucumber
20 grams ground roasted peanuts
Coriander leaves


1. Knead the grated fish meat until it takes on a dense consistency.
2. Add the egg, salt, sugar and curry paste. Stir and knead again until everything is well blended and is somewhat sticky. Add the kaffir lime leaves and mix once more.
3. Form the mixture into bite-size balls. Flatten them slightly and fry them in very hot oil over medium heat until they are brown. Remove from the oil and set aside.

Directions for Dipping Sauce
1. Put the sugar, vinegar and salt in a sauce pan over low heat. Stir continuously until everything is dissolved and cooked through. Add the pounded chilies and remove from the heat. Let it cool.
2. Place the sliced cucumber in a serving bowl and pour the dissolved ingredients over the top. Then garnish with the peanuts and coriander. Serve the fish cakes with the dipping sauce.

1. A fresh fillet gives the fish cakes a chewy texture and it won’t give off a fishy smell.
2. Don’t pour the hot dressing on the top of vegetables. The heat makes the vegetable soft.
3. Use only fresh vegetables and ingredients for the side dish. Vegetables become less crispy if they sit in the dressing too long.