📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with these iconic Thai Fish Cakes. Unlike Western-style breaded cakes, Tod Mun Pla boasts a unique, bouncy texture infused with the aromatic punch of red curry paste and fresh kaffir lime leaves. Perfectly balanced between spicy, salty, and sweet, these golden morsels are a quintessential seafood starter that captures the soul of Thai street food.
🥗 Ingredients
Fish Cake Base
- 500 grams White fish fillets (Featherback fish is traditional, but Cod, Tilapia, or Snapper work perfectly; chilled)
- 2-3 tablespoons Red curry paste (Adjust based on heat preference)
- 1 large Egg (Beaten)
- 1 tablespoon Fish sauce (High quality for best umami)
- 1 teaspoon Palm sugar (Can substitute with brown sugar)
- 1 tablespoon Cornstarch (Helps with the 'bouncy' texture)
Aromatics & Texture
- 1/2 cup Long beans (Sliced into very thin rounds)
- 6-8 pieces Kaffir lime leaves (Deveined and sliced into hair-thin slivers)
- 1 tablespoon Cilantro stems (Finely minced)
- 2 cups Neutral oil (For deep frying (Rice bran or Canola))
Cucumber Relish (Ajad)
- 1/4 cup White vinegar
- 1/4 cup Granulated sugar
- 1/2 teaspoon Salt
- 1/2 cup Cucumber (Quartered and thinly sliced)
- 2 tablespoons Shallots (Thinly sliced)
- 1-2 pieces Red bird's eye chili (Sliced)
- 1 tablespoon Roasted peanuts (Crushed for garnish)
👨🍳 Instructions
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1
Prepare the Cucumber Relish first: In a small saucepan, combine vinegar, sugar, and salt over medium heat. Stir until sugar dissolves, let it simmer for 1 minute, then remove from heat and allow to cool completely.
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2
Ensure your fish is very cold. Cut the fish fillets into small chunks and place them in a food processor.
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3
Pulse the fish alone for 30 seconds until it forms a smooth, sticky paste. This 'working' of the protein is what creates the signature bouncy Thai texture.
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4
Add the red curry paste, beaten egg, fish sauce, palm sugar, and cornstarch to the food processor.
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5
Process the mixture again for about 1 minute. The paste should become very tacky and thick, pulling away from the sides of the bowl.
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6
Transfer the fish paste to a large mixing bowl. Hand-stir in the thinly sliced long beans, kaffir lime leaf slivers, and minced cilantro stems until evenly distributed.
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7
Pick up the entire mass of fish paste and 'slap' it against the inside of the bowl 10-15 times. This traditional technique further develops the springy elasticity.
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8
With lightly oiled hands, scoop about 2 tablespoons of the mixture and form into a small disc, roughly 2 inches wide and 1/2 inch thick.
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9
Heat the oil in a wok or deep skillet to 350°F (175°C). You can test the oil by dropping a small piece of paste; it should sizzle and float immediately.
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10
Carefully slide 4-5 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.
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11
Use a slotted spoon to remove the cakes and drain them on a wire rack or paper towels.
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12
Finish the relish: Combine the cooled vinegar syrup with the sliced cucumber, shallots, and chilies in a small bowl. Top with crushed peanuts.
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13
Serve the fish cakes immediately while hot and puffy, alongside the fresh cucumber relish.
💡 Chef's Tips
The secret to the 'bounce' is using cold fish; if the fish gets warm during processing, the texture will be mushy rather than springy. Avoid using oily fish like salmon or mackerel; lean white fish provides the best structural integrity for this dish. If you don't have kaffir lime leaves, a teaspoon of lime zest is a decent substitute, though the leaves provide a unique floral aroma. To check the seasoning, fry a tiny 'test' piece of the paste, taste it, and adjust the fish sauce or curry paste before forming all the cakes. Don't skip the 'slapping' step in the bowl; it's the difference between a good fish cake and a restaurant-quality one.
🍽️ Serving Suggestions
Pair with a crisp, cold Singha or Chang beer to cut through the spice and oil. Serve as part of a larger Thai meal with Jasmine rice and a green papaya salad (Som Tum). Offer extra sweet chili sauce on the side for those who prefer more heat. Serve on a bed of crispy fried Thai basil leaves for an elegant presentation and extra crunch. A side of jasmine tea or a lime-infused sparkling water complements the herbal notes perfectly.