Tod Man (Thai Fish Cake)

Tod Man is Thai street food at its best. Two pounds of minced fish get pounded into a springy paste with red curry paste, fish sauce, and egg, then studded with chopped green beans and fresh basil before hitting hot oil.

The bouncy, almost rubbery texture that makes a great tod man comes from processing the fish thoroughly. You want a smooth, sticky paste before folding in the green beans and basil. The beans aren’t just filler; they add a fresh snap that contrasts the dense, spiced patty.

The cucumber salad served alongside is just as important as the fish cakes themselves. Thinly sliced shallots, red chile, and cucumber sit in a sweet-sour dressing that cuts through the richness of the fried cakes and resets your palate between bites.

Chef Tips

• Use a firm white fish like cod, halibut, or snapper. Oily fish like salmon will make the paste too soft and greasy.
• Keep your hands wet when forming the patties. The paste is sticky and will cling to dry fingers.
• Fry over medium heat, not high. Tod man should be light golden, not dark brown. High heat cooks the outside before the center sets.
• Make the cucumber salad first so the flavors have time to meld while you fry.

Variations

• Add a tablespoon of kaffir lime leaves (finely shredded) to the paste for a more aromatic version.
• Swap green beans for Chinese long beans, sliced thin, for a more traditional touch.
• Serve with sweet chili sauce if you prefer a simpler dipping option.