Authentic Thai Fishcake – Taud-Man-Pla-Grai – ทอดมันปลากราย

This is something that came with the flood in my hometown. Normally we will get this fresh fish from small farmers and in small sizes or they will freeze this fish meat. What I got today weights 2.5 kilo. I have to tell the truth that I never tried picking out the meat of this fish before. My next door told me the procedure and the rest is just my own way. I got so much meat from one single fish and the first thing I want to make is the famous fishcake. Why I have to tell you this fish meat tastes best when served as hot deep-fried fishcake.
I made this fishcake as my aunt in Bangkok taught me 20 years ago, using just chopstick as the mixing tool and the ingredient I just guess it out, but measuring it quite well to write this post. The result is marvelous. I love it. This is my best fishcake in years. Thanks for the fresh fish( because I cannot say thanks to the flood)

Ingredients Serves 4 Notes
Fresh Fish Meat 500 grams Peel the meat off fish as shown here
Red Curry Paste 2 tablespoon
Fresh Egg 1 piece
All-In-One seasoning Powder 1 tablespoon ( or 2 teaspoon of salt)
Kaffir lime leave 2 tablespoon thin sliced
Crispy fresh Long green bean 1 cup thin sliced
Vegetable oil for frying
For dipping sauce:
Thai sweet chili sauce 3 tablespoon
Shallot 1 tablespoon thin slices
Cucumber 1 tablespoon thin slices
Coriander leaves 1 tablespoon chopped
Ground roasted peanuts 1 tablespoon

How to make:

  1. Mix the fresh fish meat, the red curry paste, fresh egg and seasoning powder in mixing bowl. With the other hand holding the bowl, use your active hand to hold chop stick and use them as egg beater. Keep mixing until the mixture well mixed.
  2. Add the sliced lime leave and long green bean into the mixture and mix them.
  3. Use your hand to form the mixture into pieces of your preferred size, be careful to keep the piece equally in about 1 cm thick, so all the pieces will need the same time for deep- frying.
  4. Heat up the vegetable oil in the pan with medium heat; when the oil is hot add the pieces of the fish cake to fry. The fish cake will puff up a little, wait until one side is golden then flip the other side to fry.
  5. When both sides are well cooked, rest the fish cake on the kitchen paper to absorb the oil.
  6. Make the dipping sauce by mixing the sauce ingredients
  7. Serve hot along with sweet chili sauce with the hot steam rice.

Note : This procedure is the old fashion cooking method. This is what I was taught and will continue to make it this way. This fishcake tastes better than any fish cake I ever tasted, better than my second time using the same fish meat, frozen. Personally I think the freshness of this fish meat is the key. This Fish is called “ Pla Grai” in Thai, it’s a sweet water fish, famous for soft ,sweet and sponge-liked texture of the meat. It’s also famous in the green curry, using this same meat to make fish ball.


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