Whenever we travel internationally I like to attend various cooking schools so I can get a feel for the ingredients and flavours of that country. Thai Fish Cakes is a very popular restaurant dish in Australia so on my last trip to Thailand I was looking forward to perfecting the recipe.
Tod Mun Pla, as it’s know in Thailand is actually quite and easy recipe. It can be made quickly in either a Thermomix or powerful food processor. Once the raw ingredients have been processed the mixture can stay covered in the fridge until needed. It is always best to fry the fish cakes right before serving.
This recipe makes about 30 fish cakes but you can halve or double the recipe if you are serving more, or less people. I made a large mixture and made the the Thai Fish Cakes up fresh on two consecutive nights. It was well received on both occasions.
The dish is usually accompanied by a light, sweet, dipping sauce and served with a small salad of grated carrot and wombok.
During the cooking class we also learned how to make a Thai Sweet & Sour Fish recipe. My kids absolutely LOVE that recipe too! All the recipes we learned were really simple, and they have since become family favourites.
Take a look at my story on the Thai Cooking class if your planning a holiday to Thailand. Just preparing these dishes again makes me want to jump on a plane and ride my little scooter to a street cart vendor. I think it may be time to start looking for flights again.
So readers, is your tummy wanting to take you on a journey? Where would you like to holiday simply to indulge in the flavours of the country?
Don’t forget to Pin the recipe for the next time you crave Thai Fish Cakes.