Tod Man Pla Grai – Dusit Thani Recipe

Tod Man Pla Grai
(Deep-fried Fish Cakes with Cucumber Relish)


Ingredients (Yield 12 pieces)

  • 200 grams grated featherback fish flesh
  • 1 Hen’s egg
  • 30 grams red curry paste (page 54)
  • 50 grams winged beans, finely sliced
  • 3 kaffir lime leaves, finely sliced
  • Vegetable oil, for deep-frying
  • Crisp-fried holy basil leaves, to garnish
  • Cucumber Relish
  • 1 red spur chili, pounded
  • 5 grams Thai garlic, pounded
  • 80 grams granulated sugar
  • 50 ml. rice vinegar
  • 50 ml. water
  • 6 grams sea salt
  • 120 grams cucumbers, thinly sliced
  • 20 grams shallots, finely sliced
  • 20 grams toasted peanuts, crushed
  • Salted Water for Kneading the Fish
  • 1.5 grams sea salt
  • 50 ml. water

Clown featherback, Grey featherback and Spanish Mackerel are all valued
for their delicate and pleasantly sticky meat,making them a popular
choice for Tod Man (fish cakes) and Loog Chin (fish balls).
While Grey featherback is quite hard to find, scraped meat of
the other two is readily available in local fresh markets. You can buy
whole fish and try the scraping part yourself. It is recommended to use
a spoon as a scraping tool for nicely sticky flesh. Go in the same
direction as the bones to bones to prevent them from
falling off and mixing with the flesh.

1. Make the cucumber relish by mixing red spur
chili, sugar, vinegar, water and sea salt in a pot and
place over medium heat. Cook for about 2-3 minutes
until the sugar dissolves. Remove from heat. Allow to
cool. Stir in cucumber, shallots and toasted peanuts.

2.Prepare the salted water for kneading the fish
flesh. Combine water and salt in a bowl. Stir well to

3.Place the featherback flesh in a mixing bowl.
Drizzle with salted water. Knead well. Mix in the
egg and curry paste. Knead and toss until the
mixture against the bowl until it turns sticky. Add
winged bean and finely sliced kaffir lime leaves.
Knead until smooth. Weigh the mixture (30 grams
each) and flatten slightly to make 0.5 cm.-thick

4. In a pan, heat the oil over medium heat and
deep-fry fish patties until golden brown. Remove and

5.Arrange on a plate and garnish with fried holy
basil leaves. Serve with cucumber relish.


• You should beat the fish flesh against the side
of a bowl chilled in an ice bath. This makes the fish
mixture sticky.

• Chill the flavored fish mixture in a fridge. As you

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