Thai Fish Cake

Tod Mun Pla | Thai Fish cakes are a fantastic Thai street appetizer usually served along with cucumber shallot relish. They are so aromatic and rich in Thai flavors. The red curry paste and Kaffir lime leaves are the key ingredients for this Thai Fish curry. These are usually made by mincing any white fish fillets and combining them with all other ingredients. Adding Snake beans gives these fish cakes a crunch. Usually, in Thailand, these fish cakes are deep-fried, But here we are going to shallow fry them.
January 28, 2021 Add Comment

CategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 2 Fish Fillets, Scraped or Minced
 1 Egg, Beaten
 4 Snake Beans, Finely Chopped
 4 Kaffir Lime Leaves, Destemmed and Finely Chopped
 1.50 tbsp Thai Red Curry Paste
 ½ tsp Sugar
 1 tbsp Fish Sauce
 Salt

1

In a mixing bowl, Add in the Minced Fish.

2

Add in salt, a beaten Egg, chopped Snake beans, Finely chopped Kaffir Lime Leaves, Fish sauce, and Red Curry Paste.

3

Mix them all together really well with a spatula.

4

Now with a spoon take in small portions of the Fish mix and shape them to a flat patty.

5

In a pan, add in some oil and start placing the patties on the pan and cook them on both sides till golden brown.

6

Tod Mun Pla is now ready. Serve it with cucumber shallots relish.

Ingredients

 2 Fish Fillets, Scraped or Minced
 1 Egg, Beaten
 4 Snake Beans, Finely Chopped
 4 Kaffir Lime Leaves, Destemmed and Finely Chopped
 1.50 tbsp Thai Red Curry Paste
 ½ tsp Sugar
 1 tbsp Fish Sauce
 Salt
Thai Fish Cake
IngredientsDirections
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