Thai Fish Cake (Tod Mun Pla)
Thai fish cake, or 'Tod Mun Pla,' is a flavorful and easy-to-make appetizer. With a crispy outside and tender inside, it's perfect for everything from parties to quick weeknight snacks.
Servings: 2 people
Ingredients
- 8 oz (230g) fish paste I used store-bought frozen fish paste
- 1/2 egg beaten
- 2 tablespoons Thai red curry paste Mae Ploy brand or Maesri brand
- 5 snake beans or long beans, thinly sliced
- 5 kaffir lime leaves cut into fine thin strips
Instructions
- In a small bowl, mix all the ingredients to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
- Heat up a pot of oil. Wet your hands and pick up some fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it into a patty. Drop it into the hot oil and fry until golden brown.
- Repeat the process with the remaining fish paste. Alternatively, you can prepare all the fish paste first and then deep-fry them all at once.
- Serve the fish cakes hot with Thai cucumber salad.
Notes
- If your fish paste mixture feels too soft, chill it in the refrigerator for about 15-20 minutes. This helps it hold its shape better while frying.
- Wet your hands before shaping the fish cakes to keep the paste from sticking and make it easier to form neat patties.
- Make sure the oil is hot enough before frying (around 350°F or 175°C). If it’s not hot enough, the fish cakes might get greasy. You can test it by dropping a small piece of the mixture in—if it sizzles and floats, you’re good to go.
- Fry the fish cakes in batches so you don’t overcrowd the pan. This helps keep the oil temperature steady and cooks the cakes evenly.
Nutrition
Serving: 2people | Calories: 144kcal | Carbohydrates: 2g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 75mg | Potassium: 364mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2444IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg