Tod Mun Pla (Thai Fish Cakes)
This tod mun pla recipe makes authentic Thai fish cakes just like the ones from my Thai restaurant. Golden and crispy outside, soft and bouncy inside!For this recipe, I highly recommend using the image step-by-steps you'll find in the post!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fish (see notes)
- 2 tablespoons red curry paste
- 5 kaffir lime leaves (stems removed, cut into thin strips)
- 2 tablespoons tapioca starch
- 1 tablespoon fish sauce
- 1 egg
- 1/2 tablespoon white sugar
- 2 yardlong beans (finely chopped)
Instructions
- 1
Use a granite mortar and pestle to pound the fish fillets until smooth.
- 2
Add red curry paste and continue pounding until fully combined.
- 3
Add tapioca starch, fish sauce, egg, and sugar. Pound or stir until the mixture becomes sticky and smooth.
- 4
Stir in the finely sliced kaffir lime leaves and chopped yard long beans.
- 5
Cover and refrigerate for at least 1 hour (or overnight) to help firm up the texture.
- 6
Scoop and shape the mixture into small patties using your hands or a spoon.
- 7
Gently drop the patties into the hot oil or slide them off the side of the pan. Fry in small batches and flip with a spider strainer or slotted spoon until golden brown on both sides.
- 8
Transfer to a colander or paper towel-lined tray to drain excess oil. Serve hot with your favorite dipping sauce.