Thai Fish Cakes - Tod Mun Pla
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
16 pieces
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Calories
96 kcal
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Course
Main Course, Appetizer, Snacks
Thai Fish Cakes - Tod Mun Pla
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Thai Fish Cakes (or Tod Mun Pla) are a popular street food/appetizer that pairs perfectly with Thai Style Tomato Chili Jam and a fresh salad.
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Ingredients
- 500 g white fish with soft flesh (Basa, Tilapia, Bass or Snapper)
- 2 tablespoon Thai fish sauce
- 25 g red curry paste
- 1 red chili (chopped)
- 20 g panko breadcrumbs
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 egg
- ¼ cup Coriander leaves (finely chopped)
- 5 spring onions (sliced)
- 2 kaffir lime leaves (finely julienned)
- ½ lemongrass (finely chopped)
- salt (to taste)
- oil for frying
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Instructions
- Finely chop the lemongrass, and place it in a bowl along with the sliced spring onions, julienned lime leaves, and chopped coriander.
- Place the fish, fish sauce, red curry paste, breadcrumbs, red chili, lime juice, egg, and sugar in your food processor bowl, and pulse to purée the mixture into a sticky paste. Scrape down the sides as needed.
- Add the fish mixture into the bowl and mix with a spatula until nicely combined.
- Have a bowl of cold water to wet your hands and shape the mixture into patties to avoid the fish mixture sticking to your hands. You will have 16 fishcake sizes of approximately 45 grams each.
- Place a large skillet or heavy-based on medium heat and add some oil, just enough to cover the base of the pan.
- When the oil is hot enough, carefully place the patties in the pan. Do it in 2 or 3 batches to avoid overcrowding the pan.
- Fry the patties for 2-3 minutes, until nicely browned, flip, and then fry the other side for another few minutes.
- Repeat the same with the remaining patties and let them cool down for 10 minutes before serving.
Equipments used:
Notes
- Use white fish with tender meat such as Basa, Tilapia, Bass, or Snapper if you want your fish cakes to have a soft texture.
- To make things quicker and easier, use a bottled chili sauce and add some sliced shallots, cucumbers, and chopped peanuts to it.
- Wet your hands when shaping the mixture into patties to avoid the fish mixture sticking to your hands.
- When frying the fish cakes, avoid overcrowding the pan. Do it in 2 or 3 batches if necessary
- The leftovers would keep for up to 3 days when refrigerated in an airtight container.
- The best way to reheat the leftovers is to reheat them in the oven. Place the leftovers in a 180° C (360° F) preheated oven for 10 minutes, or until they are heated thoroughly.
Nutrition Information
Show Details
Calories
96kcal
(5%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
26mg
(9%)
Sodium
207mg
(9%)
Potassium
129mg
(4%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
343IU
(7%)
Vitamin C
5mg
(6%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 207mg | 9% |
| Potassium | 129mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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