DessertsFried & Grilled
Thai Fish Cakes
Thai Fish Cakes
Tod Mun Pla are springy Thai fish cakes flavored with red curry paste, lime leaf and long beans, often served with a sweet chili cucumber relish.
⏱ 35 minCooking Time♧ 2 servingsServings✦ IntermediateDifficulty
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THAI FOOD JOURNAL RECIPE
About This Dish
Tod Mun Pla are springy Thai fish cakes flavored with red curry paste, lime leaf and long beans, often served with a sweet chili cucumber relish.
Prepare all ingredients before you start. Taste and adjust seasoning as you cook, using fresh produce and safe cooking temperatures for meat and seafood.
Step-by-Step Instructions
- Chill boneless fish fillets and pat dry before processing.
- Blend fish with red curry paste, egg and a little seasoning until the mixture becomes sticky and elastic.
- Fold in thinly sliced long beans and shredded makrut lime leaves.
- Wet your hands lightly and shape the mixture into small, even patties.
- Heat oil over medium heat; test one small cake to check the seasoning.
- Fry cakes in batches until golden and fully cooked in the center.
- Drain on a rack and prepare a cucumber-chili dipping relish.
- Serve while warm, with fresh herbs and the relish alongside.
Chef’s Cooking Tips
The fish mixture should be sticky, not crumbly; chilling it briefly makes shaping easier.
