5.0 from 3 votes
Tod Mun Pla Recipe (Thai Fish Cakes)
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!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 15 people
Calories: 45 kcal
Course:
Appetizer , Snacks
Cuisine:
Thai
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!
Cup of Yum
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
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
% 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.