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thai fish cake (tod mum pla), sweet and sour spicy sauce

Brunch, Egg, White fish, Vegetables and Fruits

Here's a starter that will make your taste buds travel. Be careful with the heat...


Recipe for 4

Fish cake

500 Gr
Frozen cod
1 Unit(s)
1 Tbsp
Green cari paste
1 Tsp
2 Tbsp
Fish sauce nuoc-mâm
200 Gr
Green beans
4 Leaf(ves)
Kaffir lime
0.25 Bunch(es)
Thai basil
0.50 Tsp

Hot sauce

4 Clove(s)
3 Unit(s)
Green hot chili
100 Ml
Rice vinegar
100 Gr
1 Tsp
1 Tsp
1 Tbsp
30 Gr
Crushed peanuts
1 Unit(s)
French shallot
0.25 Unit(s)

Preparation time: 45.00 min

  • Prep

    Slice the kafir and the basil leaves in julienne.

    Cut the green beans in small bits and finely dice the cucumber.

    Finely chisel the shalot, finely chop the garlic, toast the peanuts in a hot oven.

  • Fish cake

    In a food processor, blitz the fish with the egg, the curry pasgte, the fish sauce, the corn starch and the sugar.

    Once you got a smooth batter, put it in a bowl and with a spatula incorporate the basil, the keffir lime and the green beans.

    Form little fish cakes with your hands and delicately put them in the frier, you want a nice golden brown color.  Then put them on some kitchen paper.

  • Hot sauce

    In a sauce pan, heat up the vinegar, the chilli and the garlic, add salt, sugar and the ketchup.

    Once boiling, add the corn starch (lightly diluted in water) Stir continuously while heating up to thicken the sauce.

    Allow to cool completely, add the peanuts, the shallot and the cucumber.

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You can use any white fish you want, you can also use several at the same time, just pay attention to the weight.

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