Tod Man Recipe
Red-curry-flavored minced fish patties. Served cucumbers, and red onion.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tod Man Patties
Accompaniments & Garnish
Method
Tod Man Patties
- 1
Prepare fish
Pat fish fillets dry with paper towels, then cut into 2–3 cm chunks to make processing easier.
- 2
Make fish paste
Place fish chunks in a food processor. Add red curry paste, minced garlic, fish sauce, light brown sugar, egg, lime juice, and cornstarch. Pulse in short bursts until mixture becomes a smooth, slightly sticky paste (but avoid overheating). Scrape down bowl as needed.
- 3
Fold aromatics
Transfer the fish paste to a mixing bowl. Fold in finely chopped shallots, sliced green onion, chopped cilantro, shredded kaffir lime leaves (if using), salt and black pepper. Mix until evenly distributed. Taste a small pinch by steaming a spoonful briefly to adjust seasoning if needed (careful, it's hot).
- 4
Portion patties
Wet your hands to prevent sticking and form the mixture into 12 equal patties (about 40 g each) or 8 larger patties as preferred. Flatten slightly so they are about 1 cm thick for even cooking.
- 5
Heat oil
In a large skillet or shallow pan, heat neutral oil over medium-high heat until shimmering (about 170–180°C / 338–356°F). There should be enough oil to shallow-fry the patties.
- 6
Fry patties
Add patties in batches without overcrowding. Fry 2–3 minutes per side, until golden brown and cooked through (internal temperature ~70°C / 158°F) and a slight crust forms. Adjust heat to avoid burning. Transfer cooked patties to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 90°C / 200°F) if necessary.
Accompaniments & Garnish
- 7
- 8
Plate and garnish
Arrange 3 patties per serving (or 2 larger patties) on a serving plate. Add a portion of quick-pickled cucumber and red onion alongside. Garnish with fresh cilantro leaves and lime wedges. Serve immediately with Thai sweet chili sauce or nam jim seafood on the side for dipping.
