Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Seafood and Fish => Topic started by: gertbysea on October 29, 2010, 04:35:24 am
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My recipe for Taud Man Pla
250 gms white fish in chunks
3 Tbs red curry paste (nam prik gaeng ped)
2 Tbs fish sauce ( Nam pla)
3 eggs
3 Tbs cornflour
1/4 Tsp baking soda
6 Kaffir lime leaves (bai ma-grood) thinly sliced
Put it all in the TMX on 3-4 until mixed. I usually put it in the fridge for a bit to firm up then shape and deep or shallow fry.
I originally got this recipe from Thailand the Beautiful Cookbook many years ago.
Any white firm fish will do including shark. Doesn't matter as you won't taste it anyway. Any brand of Thai curry paste will do, so long as it is not oily and won't separate. I use Mae Ploy as I have seen many Thai people use it in my many trips to Thailand.
These can be frozen, either before they're cooked or after. If after they will not have the puffiness but still taste good.
These are nice cold too.
Gretchen
Members' comments
JD - Gretchen, these were delicious - thank you so much for posting this recipe. I used cod but cut the curry paste by half as I'm a bit of a wimp. Might up it a bit next time as they were not as hot as I thought they'd be - small steps. Served them with VHJ's green beans with char sui sauce and stir-fried bok choy and carrot.
Katiej - I love Thai fish cakes and have tried many times to make them, but I've never really been happy with the results. I made these last night and they were fabulous. My DH said I think you've finally cracked it! Thanks for the recipe Gert!
courton - This is so good! Added chopped shallots and red chilli at the end. 5/5 from us. Thanks Gert.
MF - Made these tonight and absolutely yummy. Way nicer than my previous recipe. We had them with a green papaya salad (som tam) and a chilli, lime and lemongrass dipping sauce.
Frozzie - I doubled the fish and added chilli and a small onion. With brown rice, homemade 'real' mayo and salad.. Was quite nice. Thx gert
MangoJam - I made these for a BBQ I was having last evening. They were just delicious . I served them with the Sweet Chilli Sauce which I also made from this site and they complimented each other so well. I added, after processing the mixture, some home grown coriander and finely sliced green beans. I ended up with half a fishcake only as the others loved them so much. Thanks for a wonderful recipe.
maddy - Yummy thanks Gert
KimmyH - Doubled the fish but kept everything else the same. They are lovely. Thanks Gert for sharing a great recipe. Will be making these again.
Some have found the recipe sloppy - advice was to refrigerate the mixture before making into patties or perhaps add some more fish or a bit of cornflour.
Madhouse - The extra fish made a difference. They were really yummy.
buzzbee - My whole family love these fish cakes - they are such a quick and easy yet delicious, healthy meal. Thanks for the recipe!
JenJan - I made these with rockling and they went down very well with my boys! I served them with a chopped salad and TM sweet chilli sauce. Healthy, tasty and easy! Yay!! Thanks Gert!
Bonsai - cooked them in the oven. I lightly sprayed with oil then 10 mins at 180o C - they looked a bit pale so extra 5 mins at 200oC to brown them a bit. I used 1kg fish so doubled the rest of the ingredients and blitzed the kafir and a red chilli first. Had to use the spatula to get all the fish to incorporate properly. Might do it in 2 batches if I do this much again. The mixture was quite soft but easy to handle with wet hands.
Jeninwa - mixture was a bit sloppy even after adding more cornflour, spooned mixture into frypan, they puffed up and were the best fish cakes I've had.
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These look so easy that even I could make them. Thanks.
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I have been making them for years and easy as. You can fiddly about, add and subtact but why bother? Of course I alwasy add extra chili but the Mae Ploy Red Curry paste is great.
Gert
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what sort of fish do you use GBS? Or as availability varies depending on where you live - what is suitable? Is Mae Ploy a brand name?
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what sort of fish do you use GBS? Or as availability varies depending on where you live - what is suitable? Is Mae Ploy a brand name?
Any white firm fish will do including shark. Doesn't matter as you won't taste it anyway. Any brand of Thai curry paste will do, so long as it is not oily and won't separate. I use Mae Ploy as I have seen many Thai people use it in my many trips to Thailand.
Too easy fish cakes I say. No fuss and taste is authentic.
Gert
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thanks to people like you its always pleasing to be able to offer around a nice platter of tasty treats ;D and they do look nice and easy to make
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Gretchen, these were delicious - thank you so much for posting this recipe. I used cod but cut the curry paste by half as I'm a bit of a whimp. Might up it a bit next time as they were not as hot as I thought they'd be - small steps :-)) :-))
Served them with VHJ's green beans with char sui sauce and stir-fried bok choy and carrot.
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I wonder if DH will agree to these for dinner? hmmmm
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Well done Judy. There are a few Thai Curry pastes that are not at all hot but full of flavour. You just have to find one that suits. Mae Ploy make at least 6 different sorts and they last for years. Glad you liked them and you will make them again as they are soooooo easy.
Gretch
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You are not wrong there Gretchen. Very exotic but oh so easy as you said.
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I did end up making these the other day.
Did others find it is more like a batter rather than a 'meatball' type thing? Or did I mess it up?
Mine were rather salty (possibly my fish sauce - will reduce the amount next time), and a little spicy for us (DH brought a different curry paste from the shop so probably why).
I'm looking forward to trying these again soon.
Thanks for sharing this recipe Gretchen.
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Maybe overprocessed a bit and too much fish sauce for you. This recipe is good for tweaking to your palate. Try a mild curry paste like a masaman or yellow Thai.
Gretch
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Mine wasn't like a meatball mixture rubyslippers, more a thick batter but not too salty - maybe I over processed too but they were really lovely little things. I used Thai Gourmet Red Curry Paste but did cut the quantity down to 1.5 tblspns (will use 2 next time though and see if I can gradually work my way up to 3). Used the full 2 tblspn fish sauce though (poonsin Fish Sauce brand).
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Thanks Gretch & Judy. :)
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I am planning on making these for dinner tonight and was just wondering if anyone had made them using the every day cookbook red curry paste? That's all I have here at the moment.
cottchick
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That would work just fine cottick.
Gretchen
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I love Thai fish cakes and have tried many times to make them, but I've never really been happy with the results.
I made these last night and they were fabulous. My DH said I think you've finally cracked it!
Thanks for the recipe Gert!
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These fish cakes sound lovely how many will it make? Can you double the recipe?
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Thanks Gert. I love Thai fish cakes. Usually have them with sweet chilli sauce as an entree. Yum! Yum!
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This is so good! Added chopped shallots and red chillie at the end. 5/5 from us. Thanks Gert.
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Made these tonight and absolutely yummy. Way nicer than my previous recipe. :)
We had them with a green papaya salad (som tam) and a chilli, lime and lemongrass dipping sauce.
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I should make these too.
I make a similar one from taste, which i have posted on here..
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Im doing my homework on what to make with my new thermie arriving on sunday! We are currently on holidays and went deep sea fishing with my three sons yesterday... son no. 1 caught a 30kg Hammerhead shark! we ate him for dinner last night - took a few kilo's to the local chinese restarurant and the chef served him up for us for dinner, several different ways!
im thinking thai fish cakes would be a great way to use some more up, any more great recipes anyone can think of?
How long do you process the fish cake recipe for? At this stage I need hand feeding!!
thanks
Helen
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Can someone tell me if the Thai fishcakes can be frozen?? have about 800 gm of Blue Grenadier to use up asap . . . Many thanks!~
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Yes they can. Either before they are cooked or after . If after they will not have the puffiness but still taste good.
Gert
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Gert - thanks for that - very much appreciated! Will do them tonight . .
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Ooo yum gert thx for the recipe..
Gert do you prefer to buy the red curry post.. Brand you mentioned or the thx one??
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Gretchen, that is so similar to the one i make.
I was going to have fish tonight, so now i will make this..
thanks.. :)
Did you get any rain yesterday.. ( so hot when we left cairns 11 yesterday)
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Sorry Frozzie I did not see your question. I like the Mae Ploy pastes. They are used all over Asia and although from time to time I do make my own these are so easy and cheap. You will find them in many restaurants .
We had a bit of rain through the day Obbie. Did you go shopping in Cairns?????
Gert
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Love this recipe so quick and tasty.
Had a request to make a batch for DD as she is having people over tomorrow night for drinks and finger food :) :D
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shopping when we come down on the 12th.
we must catch up.
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I made these for a BBQ I was having last evening. They were just delicious . I served them with the Sweet Chilli Sauce which I also made
from this site and they complimented each other so well. I added ,after processing the mixture , some home grown coriander and finely
sliced green beans . I ended up with half a fishcake only :( as the others loved them so much . Thanks for a wonderful recipe :D
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Yummy thanks Gert :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/b81b9325a3e17bb12f1357be53e681dc.jpg)
I doubled the fish quantity but kept the rest of the ingredients as listed...too easy :)
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Ooh Maddy, that salad looks wonderful ! Can I ask you what dressing you used ? Are they " Changs " fried noodles ?
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What do you put in your salad and what dressing? That looks delicious!
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What do you put in your salad and what dressing? That looks delicious!
Dressing is teninas vietnemese dressing and she said salad was just a shredded salad with crispy noodles
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Ooh Maddy, that salad looks wonderful ! Can I ask you what dressing you used ? Are they " Changs " fried noodles ?
I did sprinkle on some changs noodles, and as Frozzie mentioned, I used Teninas Vietnamese dressing from her dinner spinner book (it really is a fabulous dressing!)
What do you put in your salad and what dressing? That looks delicious!
was simply carrots & cucumber finely julienned in the magimix, and added shredded lettuce & spring onion, fried noodles and dressing mentioned above.
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Looks good Maddy
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Making these for Good Friday family lunch. Will double fish quantity but not sure if I need to double everything else?
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Doubled the fish but kept everything else the same. They are lovely. Thanks Gert for sharing a great recipe. Will be making these again.
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Help.. I've just attempted to make these fish cakes and the mixture is really sloppy. There's no chance of shaping into patties, looks more like a sloppy curry. What have I done wrong?
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This is only a guess . . . could you add more fish? Gert suggested putting the mixture in the fridge for a while before shaping. Sorry can't be of any further help other than that. . . .
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Hey thanks for replying so quick. I'm just about to add some more fish to thicken it up then I will put in fridge for a bit. Thanks.
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I have made this so many times .. You will find leaving it in the fridge should makes it more gluey. If concerned, add a bit more corn flour. Good luck. It is yum.
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The extra fish made a difference. They were really yummy.
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That's good to hear Madhouse :)
I have them on my menu plan for next week. I might do them like Maddy did ;D
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Glad you girls bumped this up. I forgot about them and they are so easy. Yup more fish or a bit of corn flour does the trick. I Love them cold as well.
Gert
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Thank you so much for this recipe Gert, made them last night and loved them. Will be definitely making them again.
Marie
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Thanks Emme. One way to get kids to eat more real fish.
Gert
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Hi Gert, yep my kids eat these too.
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We had these tonight..i doubled the fish and added chilli and a sml onion.. With brown rice, homemade 'real' mayo lol and salad.. Was quite nice .. Thx gert :)
(http://img.tapatalk.com/d/13/07/16/tupehusu.jpg)
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Yummy! Gotta try these :P
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They are delicious BZB :)
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Frozzie you've made me want to try these and I don't even normally eat fish. Might need to look at buying some flake.
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Im not a big fish eater either wonder but these are nice..:)
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Good one Frozzie.
Wonder you can use any fish . I have need use Atlantic Salmon. Of course I use a whole lot more chilli.
Gert
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Gert unforutunately the extent of fish eating in this house with the exception of DH is a very small amount of tinned tuna or flake. I was allergic as a kid and while I've grown out of the allergy fish/seafood isn't something that I generally cook.
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My whole family love these fish cakes - they are such a quick and easy yet delicious, healthy meal.
Thanks for the recipe!
Buzzbee
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I made these last night with rockling and they went down very well with my boys! I served them with a chopped salad and TM sweet chilli sauce. Healthy, tasty and easy! Yay!!Thanks Gert!
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These are on the menu this week and some for the freezer . . .they're fabulous! :D
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Could these be cooked in the oven? I'm making a lot to serve cold as part of the party food for my parent's 80th birthday tomorrow
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Well the answer is yes, I lightly sprayed with oil then 10 mins at 180 C - they looked a bit pale so extra 5 mins at 200C to brown them a bit. I used 1kg fish so doubled the rest of the ingredients and blitzed the kafir and a red chilli first. Had to use the spatula to get all the fish to incorporate properly. Might do it in 2 batches if I do this much again. The mixture was quite soft but easy to handle with wet hands.
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Thanks, Bonsai . . I've made a note of your oven tips to try next time I make them. Love these . .!! :)
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Made these last night, mixture was a bit sloppy even after adding more cornflour, spooned mixture into frypan, they puffed up and were the best fish cakes I've had.