Tod Man Pla

Pailin Chongchitnant’s selected tod man pla uses tender basa to make red-curry-flavoured Thai fish cakes. Chopped long beans, selected Thai basil and fine makrut lime-leaf ribbons add texture and fresh fragrance to the fish mixture.

Fish, prepared red curry paste, an egg yolk and sugar are processed into a mixture that holds its shape. The beans and herbs are stirred through afterwards, while extra curry paste or fish sauce can adjust the seasoning.

This selected version forms the soft mixture as it is pan-fried. Cold water moistens the hands and spoon, and each portion is gently patted into a cake before browning on both sides in a lightly oiled skillet.

The accompanying own dipping sauce blends garlic, selected mild red spur chili, sugar, salt, white vinegar and water. Optional Thai hot chilies add heat, and simmering reduces the sauce to a thin syrup that thickens as it cools.

Cucumber slices join the sauce at service, with optional roasted peanuts and sliced shallots. Extra cucumber can also sit alongside the fish cakes; the author distinguishes this pan-fried route from traditional deep-frying.