Tod Mun Pla (Thai Fish Cakes) 泰式魚餅

Tod Mun Pla, or Thai Fish Cakes, are a popular appetizer or snack made from fresh fish paste, red curry paste, long beans, and kaffir lime leaves. They are deep-fried until golden brown and served with a sweet chili dipping sauce.

Nutrition (per serving)

Ingredients

• 400g white fish fillet (e.g., basa, snapper), skinless and boneless
• 2 tbsp red curry paste
• 1 large egg
• 2 tbsp fish sauce
• 1 tsp sugar
• 50g long beans, finely sliced
• 4 kaffir lime leaves, thinly sliced
• 1 tbsp all-purpose flour
• 500ml vegetable oil (for deep frying)
• 100ml sweet chili sauce (for serving)
• 1 tbsp roasted peanuts, crushed (optional garnish)
• 1 fresh cucumber, finely diced (optional garnish)

Steps

1. Pat dry the fish fillet. Cut into smaller chunks. In a food processor, blend the fish fillet until a smooth paste forms.
2. Transfer the fish paste to a large bowl. Add red curry paste, egg, fish sauce, sugar, long beans, kaffir lime leaves, and all-purpose flour. Mix well until all ingredients are evenly combined and the mixture is slightly sticky.
3. Lightly oil your hands to prevent sticking. Take a spoonful of the fish mixture and flatten it into a small, round patty, about 0.5 inches thick and 2-3 inches in diameter. Repeat until all mixture is used.
4. Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).
5. Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
6. Fry for about 3-4 minutes per side, or until golden brown and cooked through.
7. Remove the fried fish cakes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
8. Serve the Tod Mun Pla hot with sweet chili sauce. Garnish with crushed roasted peanuts and diced cucumber if desired.

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