Thai Fish Cake (Tod Mun Pla)
Thai fish cake, or 'Tod Mun Pla,' is a flavorful and easy-to-make appetizer. With a crispy outside and tender inside, it's perfect for everything from parties to quick weeknight snacks.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) fish paste (I used store-bought frozen fish paste)
- 1/2 egg (beaten)
- 2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
- 5 snake beans (or long beans, thinly sliced)
- 5 kaffir lime leaves (cut into fine thin strips)
Instructions
- 1
In a small bowl, mix all the ingredients to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
- 2
Heat up a pot of oil. Wet your hands and pick up some fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it into a patty. Drop it into the hot oil and fry until golden brown.
- 3
Repeat the process with the remaining fish paste. Alternatively, you can prepare all the fish paste first and then deep-fry them all at once.
- 4
Serve the fish cakes hot with Thai cucumber salad.