Tod Man Pla (Thai Fish Cakes)
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Origin
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Description
A mixture of ground fish, red curry paste, kaffir lime leaves, long beans, and fish sauce — formed into small patties and deep-fried until deeply golden on the exterior, with a bouncy, slightly chewy interior that is one of the most distinctive textures in the Thai culinary lexicon. The texture of correctly made tod man pla — from the bound protein of the fish paste and the red curry paste's structural contribution — is unlike anything produced by grinding meat alone. It bounces, yields with a slight resistance, and then releases the curry paste's aromatics in a sudden flood. The texture is not a byproduct but a deliberate achievement.
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The Thread
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Flavour Context
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