Tod Mun Pla is a traditional Thai fish cake made with fresh fish paste, red curry paste, and various aromatic ingredients. These fish cakes are known for their bouncy texture, aromatic flavor, and slight spiciness. They’re typically served with a sweet chili sauce and fresh vegetables. The dish showcases the perfect balance of Thai flavors – spicy, sweet, and savory.
Ingredients:
For Fish Cakes:
- 500g white fish fillet (such as mackerel, cod, or snapper)
- 3 tablespoons red curry paste
- 1 egg
- 4 kaffir lime leaves (finely sliced)
- 100g green beans (finely chopped)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1/4 cup cornstarch
- Oil for deep frying
For Dipping Sauce (Ajad):
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/2 cup water
- 1 cucumber (diced)
- 2 shallots (sliced)
- 2-3 red chilies (chopped)
- 1/4 cup crushed peanuts
For Serving:
- Fresh lettuce leaves
- Cucumber slices
- Thai sweet chili sauce
- Fresh coriander leaves
- Bamboo basket for presentation
Directions:
- Prepare the Fish Paste:
- Remove all bones from the fish and chop finely
- Place fish in a food processor
- Add red curry paste, egg, fish sauce, and palm sugar
- Blend until it forms a smooth paste
- Transfer to a mixing bowl
- Mix the Ingredients:
- Add finely chopped green beans
- Mix in sliced kaffir lime leaves
- Add cornstarch
- Mix well until everything is combined
- Let rest for 30 minutes in the refrigerator
- Shape and Fry:
- Heat oil in a wok or deep fryer to 180°C (350°F)
- Wet your hands with water
- Shape the mixture into small patties (about 2-3 inches wide)
- Fry in batches until golden brown (about 2-3 minutes per side)
- Remove and drain on paper towels
- Prepare the Dipping Sauce (Ajad):
- In a small pot, heat vinegar, water, and sugar until sugar dissolves
- Let cool completely
- Add cucumber, shallots, and chilies
- Mix well
- Assembly and Presentation:
- Line bamboo basket with banana leaves or parchment paper
- Arrange fried fish cakes
- Garnish with fresh vegetables
- Serve with dipping sauce and sweet chili sauce
- Sprinkle crushed peanuts on top
- Garnish with coriander leaves
Serving Tips:
- Serve immediately while hot and crispy
- Present in a traditional bamboo basket lined with banana leaves
- Accompany with fresh vegetables and both dipping sauces
- Can be served as an appetizer or main course with steamed rice
Storage:
- Best consumed fresh
- Can be stored in an airtight container in the refrigerator for up to 2 days
- Reheat in the oven or air fryer to maintain crispiness
Note: The key to good Thai fish cakes is achieving the right texture – they should be springy and bouncy when cooked. The fish paste should be well-processed and thoroughly mixed for the best results.
