Tod Mun Pla (Thai Fish Cakes)

Name: Tod Mun Pla (Thai Fish Cakes)
Yield: 4
Cuisine: Thailand
Ingredients: Firm white fish fillet, skinned and roughly chopped — 500 g (1 lb); Red curry paste — 3 tbsp; Egg — 1; Fish sauce — 1 tbsp; Sugar — 1 tbsp; Long beans or green beans, thinly sliced — 50 g (1/2 cup); Kaffir lime leaves, very finely sliced — 3; Sunflower oil, for frying; Rice vinegar — 100 ml (scant 1/2 cup); Sugar, for the relish — 3 tbsp; Cucumber, diced, for the relish — 1/2; Roasted peanuts, chopped, for the relish — 2 tbsp; Small shallot, thinly sliced, for the relish — 1; Red chilli, sliced, for the relish — 1

The Quirky Foodster Team

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Servings

Ingredients

Firm white fish fillet, skinned and roughly chopped — 500 g (1 lb)
Red curry paste — 3 tbsp
Egg — 1
Fish sauce — 1 tbsp
Sugar — 1 tbsp
Long beans or green beans, thinly sliced — 50 g (1/2 cup)
Kaffir lime leaves, very finely sliced — 3
Sunflower oil, for frying
Rice vinegar — 100 ml (scant 1/2 cup)
Sugar, for the relish — 3 tbsp
Cucumber, diced, for the relish — 1/2
Roasted peanuts, chopped, for the relish — 2 tbsp
Small shallot, thinly sliced, for the relish — 1
Red chilli, sliced, for the relish — 1

Method

Blend the fish in a food processor until it forms a smooth, sticky paste, scraping down the sides as needed.
Transfer to a bowl and mix in the red curry paste, egg, fish sauce and sugar, then knead and slap the mixture vigorously against the bowl for 3–4 minutes, until it becomes noticeably stickier and more elastic — this develops the characteristic bouncy texture.
Fold in the sliced long beans and kaffir lime leaves.
Wet your hands and shape the mixture into small, flat patties, about 6 cm (2 1/2 in) across.
Heat about 2 cm (3/4 in) of oil in a frying pan over medium heat and fry the fish cakes for 3–4 minutes per side, until golden brown and cooked through.
Meanwhile, make the relish: simmer the vinegar and sugar together for 5 minutes until slightly syrupy, then cool and stir in the cucumber, peanuts, shallot and chilli.
Drain the fish cakes on paper towels and serve warm with the cucumber relish.

Introduction: Tod mun pla are bouncy, springy Thai fish cakes made from finely pounded fish paste and red curry paste,
fried until golden and served with a sweet, tangy cucumber relish.

Cultural Background: Tod mun pla are bouncy, springy Thai fish cakes made from finely pounded fish paste and red curry paste,
fried until golden and served with a sweet, tangy cucumber relish. Popular as a starter or snack across
Thailand, their distinctive chewy texture comes from vigorously working the fish paste.

Tips: Vigorously working the fish paste is essential for the classic bouncy, springy texture — don't skip this step. Wet your hands before shaping the patties, as the mixture is quite sticky.

Variations: Add finely chopped shrimp for extra texture. Serve with sweet chilli sauce instead of the cucumber relish for a simpler accompaniment. This dish is defined by fish paste; no authentic vegetarian version exists.

Storage: Refrigerate cooked fish cakes in an airtight container for up to 2 days.

Reheating: Reheat in a hot dry pan for 2–3 minutes per side, or in a 180°C (350°F) oven for 8 minutes.

FAQs:

Q: Why knead and slap the mixture?

A: This technique develops the proteins in the fish paste, giving tod mun pla their signature springy, bouncy bite.

Q: What fish works best?

A: A firm, mild white fish, such as cod, haddock or snapper, blends into a smooth paste well.

Q: Can I make these ahead?

A: Yes, shape the patties and refrigerate for a few hours before frying, or freeze uncooked for up to a month.