Thai Fish Cake (Tod Man Pla – ทอดมันปลา)
We order these too often in Thai restaurants as starters and they are always a pleasure to have. The interesting thing is, it uses almost identical ingredients as Singapore/Malaysian otak otak, just that the latter is wrapped in banana or coconut leaves and barbecued while the former is deep fried.
Either way, these are delicious treats and making them at home is easy though time consuming. Delicate at least 2 hours if you want to make this.
食谱
Thai Fish Cake (Tod Man Pla)
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 500 gMackerel Fish, Batang or Tenggiri fish
- 1 TbspOil
Spice mixture
- 20dried chilies, soaked for at least 30 minutes
- 10Candlenuts
- 20 gBelachan, or prawn paste
- 6Lemon grass, white part only, cut into 0.3cm thick
- 8 clovesGarlic
- 1Big Onion or 12 shallots
- 6Kaffir leaves, remove stem
- 1 TbspBullion powder
- 1 tspGround Coriander seeds
- 2 TbspCoconut milk
- Salt and pepper to taste
做法
- 01Take a spoon and scrap the flesh off skin of the fish.
- 02Grind the spice mixture except for the chilies and lime leaves finely.
- 03Add the chilies and lime leaves and do not overgrind, you want to still see the bits of chilies and leaves.
- 04Add the fish and beat until the paste turns into 'bouncy' paste. It will look shinier.
- 05Take a tablespoon of fish paste and shape into a disk.
- 06Fry in a medium/hot oil.
- 07Serve with a salad or Thai sweet chili sauce.