tod mun pla - red curry fish cakes served with ajaad relish


tod mun pla

red curry fish cakes served with ajaad relish


Serves 2 - 4



For the fishcake mix:

300g of white fish, skinless, boneless trimmed of sinew and chopped into pieces

60g Thai red curry paste

1 - 1.5 tablespoons of fish sauce

15g good quality coconut palm sugar

1 egg

4-5 fresh or frozen lime leaves, shredded thinly with a knife

A small handful of fine green beans, cut into 0.5 cm discs - optional

A generous handful of picked thai sweet basil leaves

Oil, to deep fry

For the ajaad relish:

60ml distilled white vinegar (or rice vinegar)

50g white sugar

50ml water

pinch of sea salt

½ a cucumber, peeled and diced

1 small shallot, finely sliced

A thumb sized pinch of fresh ginger, cut into fine matchsticks

½ a long red chilli cut into thin rounds

A few coriander leaves



First make the cucumber relish, combine the vinegar, sugar, salt and water in a small saucepan and bring to the boil, stirring until the sugar dissolves. Remove from the heat and set aside to cool. Check the seasoning: it should taste sweet, sour with just a hint of salt.

Mix together the remaining ingredients and place in a serving bowl, pour over the cooled vinegar mixture and set aside.

To make the fishcakes

Blend the fish in a blender until a coarse paste.

If your palm sugar is hard, dissolve it into the fish sauce first, then add this mix to the blender, followed by the curry paste and egg and blend again until a fairly smooth mix is achieved.

Empty into a large mixing bowl and mix the remaining ingredients in by hand.

The fishcakes should also have a nice bouncy texture here, if the blender hasn’t worked the mix sufficiently to achieve this, you can pick up the mixture and slap it back into the bowl a few times until the desired consistency results.

To serve:

Heat oil or a deep fryer or to 165 - 170 degrees.

Mix half the fresh basil leaves through the fish cake mix.

Form the mix into 10 - 12 flattened patties.

Deep fry these patties in batches of 3 or 4 until just cooked through, about 2 - 3 minutes. Drain on absorbent paper. Now briefly deep fry the remaining basil leaves until crispy (about 15 seconds).

Serve the fish cakes, garnished with crispy basil leaves and with the ajut relish alongside.