Tod Mun Pla
Crispy, golden Thai fish cakes made from minced fish blended with red curry paste, kaffir lime leaves, and snake beans — pan-fried and served with sweet chilli and cucumber relish.
Cuisines
Thai
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 300 grams | white fish fillets (such as tilapia or cod) |
| 1 tablespoon | red curry paste |
| 1 tablespoon | fish sauce |
| 1 teaspoon | sugar |
| 2 tablespoons | cornstarch |
| 1 | egg |
| 3 tablespoons | finely chopped long beans |
| 2 tablespoons | finely chopped kaffir lime leaves |
| 1 cup | vegetable oil for frying |
| — | sweet chili sauce (for serving) |
Instructions
- 1 Cut the fish fillets into small pieces and place them in a food processor.
- 2 Add the red curry paste, fish sauce, sugar, cornstarch, and egg to the food processor.
- 3 Blend the mixture until smooth and well combined.
- 4 Transfer the fish mixture to a bowl and mix in the chopped long beans and kaffir lime leaves.
- 5 Using your hands, form the mixture into small patties, about 2 inches in diameter.
- 6 Heat the vegetable oil in a frying pan over medium heat.
- 7 Fry the fish cakes in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side.
- 8 Remove the fish cakes from the oil and drain on paper towels.
- 9 Serve the Tod Mun Pla hot with sweet chili sauce on the side.
Tips
For a spicier version, add more red curry paste to the mixture.