Thai Fish Cakes Tod Mun Pla
Prepare your taste buds for a culinary journey to Thailand with Thai fish cakes Tod Mun Pla, the beloved delectable morsels, and Thai street food delicacy that will leave you craving more. An easy and high-protein appetizer that can be made in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb fresh halibut, cut into 2-inch pieces
- 2 tbsp red curry paste. Use more or less as preferred, but adjust the fish sauce and sugar slightly if adding more.
- 1/2 cup very thinly sliced green beans. Around 1/4 inch pieces
- 2 tbsp tapioca flour or cornstarch
- 1 medium egg
- 4 kaffir lime leaves, julienned
- 1 tbsp fish sauce, Squid brand
- 1+1/2 tsp sugar
- 1 tsp lime juice
- 1/4 cup oil or as needed for pan frying the fish cakes
Instructions
- 1
Begin by cutting the fish fillets into small pieces and place them into a small food processor. Combine the rest of the ingredients in the food processor and blitz until you have a smooth texture. Remove the paste into a medium mixing bowl. *My top kitchen tips: I leave 1/3 of my green beans to add to the paste later for added texture and crunch in the recipe. This step is optional but fun to have added texture to my fish cakes.
- 2
With slightly wet hands, take one heaping tablespoon of fish paste mixture and shape them into round fish balls, then gently flatten them with your hands to make them into patties. The moisture on your hands prevents the mixture from sticking. You'll need wet hands and a wet spoon every 3-4 patties to keep the sticky paste from clinging to your palms. Having a bowl of cold water nearby is handy.
- 3
Heat vegetable oil in a pan over medium heat. When the oil reaches the right temperature, gently place the fish cakes into the pan. Fry them until they turn a beautiful golden brown on both sides. Be cautious not to overcrowd the pan, which can affect the cooking process.
- 4
Once the fish cakes are perfectly golden brown, carefully remove them from the hot oil. Place them on paper towels to absorb any excess oil. Lined a shallow small serving bowl with sliced cucumbers or cabbage for serving your fish cakes. Have my Thai sweet chili dipping sauce in a small bowl to serve with your tasty fish cakes.
- 5
Thai Fish Cakes (Tod Mun Pla) is traditionally served with a dipping sauce. While sweet chili sauce is a classic choice, you can pair it with Thai sweet chili sauce, Thai cucumber salad relish, or a zesty Thai green chili sauce.