Tod Mun Pla Recipe (Thai Fish Cakes)
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5.0
3 reviews
Excellent
Tod Mun Pla Recipe (Thai Fish Cakes)
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This is my mother's authentic tod mun pla recipe—fried Thai fish cakes made with red curry paste. Easy image instructions included for perfect results!
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Ingredients
- 500 g fish see notes
- 2 tablespoons red curry paste
- 5 kaffir lime leaves cut into thin strips
- 2 tablespoons tapioca starch
- 1 tablespoon fish sauce
- 1 egg
- 0.5 tablespoon white sugar
- 2 yardlong beans finely chopped
Instructions
- Use a granite mortar and pestle to finely mince your fish fillets. If using a food processor, mix all ingredients except for kaffir lime leaves and yard-long beans, then skip to step 4.
- Pound in the red curry paste, ensuring it’s well mixed.
- Add tapioca starch, fish sauce, egg, and white sugar to the mixture. Pound these together until you achieve a smooth, fine paste. Check the texture by seeing if the paste sticks to an upside-down spoon. If the paste adheres to the spoon, the texture is ideal.
- Gently stir in sliced kaffir lime leaves and yard long beans.
- Place the mixture in an airtight container or a mixing bowl sealed with plastic wrap and refrigerate for at least 1 hour to several days if you like to prep ahead.
- Heat a generous amount of oil in a large wok over medium heat. Keep a bowl of water handy to prevent the batter from sticking to your hands.
- Shape the mixture into individual patties using a spoon and your hand.
- Carefully place the patties in the hot oil, either directly or by sliding them off the edge of the pan. Use a kitchen tool like a spider strainer to gently flip them until both sides are golden brown and crisp. Fry in small batches to avoid overcrowding.
- After frying, remove the fried fish cakes from the oil and let them drain in a colander. Serve hot with a dipping sauce of your choice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Fish – The best fish for making fish cakes are tender varieties like basa, pangasius, or tilapia, which provide an excellent texture. I used frozen pangasius fillets, but remember, your choice of fish will influence both taste and texture.
- Thai fish cakes are best served with a sweet chili sauce. Serve on their own or with white rice, or pair with one of my other side-dishes.
Nutrition Information
Show Details
Calories
45kcal
(2%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Trans Fat
0.001g
Cholesterol
28mg
(9%)
Sodium
116mg
(5%)
Potassium
111mg
(3%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
332IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
8mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 15people
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 116mg | 5% |
| Potassium | 111mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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