📝 About This Recipe
A beloved Thai street food staple, Tod Mun Pla offers a unique, bouncy texture and a burst of aromatic flavors from red curry paste and kaffir lime leaves. Unlike Western fish cakes, these are not breaded, allowing the delicate sweetness of the fish to shine through with every spicy, savory bite. Perfectly paired with a refreshing cucumber relish, they represent the quintessential balance of Thai cuisine: spicy, salty, sweet, and sour.
🥗 Ingredients
The Fish Paste
- 500 grams White fish fillets (such as tilapia, cod, or snapper; chilled and cut into chunks)
- 2-3 tablespoons Thai red curry paste (adjust based on heat preference)
- 1 large Egg (beaten)
- 1 tablespoon Fish sauce (high quality)
- 1 teaspoon Palm sugar (or brown sugar)
- 1 tablespoon Cornstarch (helps with the binding)
Aromatics and Texture
- 1/2 cup Long beans (finely sliced into thin rounds)
- 6-8 pieces Kaffir lime leaves (de-veined and very finely julienned)
- 2 cups Vegetable oil (for deep frying)
Cucumber Relish (Nam Jim Arjad)
- 1/4 cup White vinegar
- 1/4 cup Granulated sugar
- 1 tablespoon Water
- 1/2 teaspoon Salt
- 1/2 cup Cucumber (quartered and sliced)
- 2 pieces Shallots (thinly sliced)
- 1-2 pieces Bird's eye chili (sliced)
- 1 tablespoon Roasted peanuts (crushed)
👨🍳 Instructions
-
1
Prepare the relish base: In a small saucepan, combine vinegar, sugar, water, and salt. Heat over medium until the sugar dissolves. Remove from heat and let it cool completely.
-
2
Ensure your fish is very cold. Place the chilled fish chunks into a food processor and pulse until it forms a smooth, thick paste.
-
3
Add the red curry paste, beaten egg, fish sauce, palm sugar, and cornstarch to the food processor. Process again for about 1-2 minutes until the mixture becomes very tacky and elastic. This 'bounce' is the signature texture of Thai fish cakes.
-
4
Transfer the fish paste to a large mixing bowl. Add the finely sliced long beans and the julienned kaffir lime leaves.
-
5
Mix by hand or with a sturdy spatula, folding the vegetables into the paste until evenly distributed. Do not overwork at this stage.
-
6
To test the seasoning, fry a tiny piece of the paste in a pan. Taste it and adjust the salt (fish sauce) or sweetness if necessary.
-
7
Lightly oil your hands to prevent sticking. Scoop about 2 tablespoons of the mixture and form into a ball, then flatten into a disc about 2 inches wide and 1/2 inch thick.
-
8
Heat the vegetable oil in a wok or deep skillet over medium heat (approx. 350°F / 175°C).
-
9
Carefully slide 4-5 fish cakes into the hot oil. Do not overcrowd the pan. Fry for 2-3 minutes per side until they puff up and turn a deep golden brown.
-
10
Use a slotted spoon to remove the cakes and drain them on a wire rack or paper towels.
-
11
Finish the relish: Just before serving, stir the sliced cucumber, shallots, chili, and crushed peanuts into the cooled vinegar syrup.
-
12
Serve the fish cakes immediately while hot and slightly crispy, with the cucumber relish on the side for dipping.
💡 Chef's Tips
Always use cold fish to ensure the proteins bond correctly for that 'springy' texture. If you cannot find long beans, French green beans are a perfect substitute, but slice them very thinly. To julienne kaffir lime leaves, stack them, roll them tightly like a cigar, and slice into hair-thin ribbons. Do not skip the cornstarch; it provides just enough structure to keep the cakes from falling apart in the oil. If the fish paste is too soft to handle, refrigerate the mixture for 30 minutes before shaping.
🍽️ Serving Suggestions
Serve as an appetizer alongside a cold Thai lager or a crisp Riesling. Pair with steamed Jasmine rice and a side of stir-fried morning glory for a complete meal. Include a side of fresh cilantro sprigs and extra lime wedges to brighten the flavors. Add these to a larger Thai spread featuring Green Curry or Som Tum (Papaya Salad).