Thai fish cakes, or Tod Mun Pla, are a vibrant and flavorful street food staple, bursting with the aromatic spices of Thailand. These crispy-on-the-outside, tender-on-the-inside delights are incredibly versatile, adaptable to different tastes and spice levels. Whether you prefer a subtle kick or a fiery punch, the customizable nature of this recipe allows you to tailor the fish cakes perfectly to your liking. Imagine the satisfying crunch as you bite into a perfectly formed cake, the rich fish flavor dancing on your tongue, complemented by the zesty lime and sweet chili dipping sauce.
Tod Mun Pla are surprisingly easy to make at home, requiring readily available ingredients and a straightforward process. From preparing the flavorful fish paste to achieving that perfect golden-brown crispiness, this recipe will guide you step-by-step through creating authentic Thai fish cakes. Let's dive into the detailed instructions and start cooking!
Tools Needed
- Bowl
- Knife
- Cutting board
- Spatula
- Frying pan
- Plastic wrap
- Refrigerator
Ingredients
- Fish paste: 2 pounds (or 1 pound)
- Minced fish: 2 pounds (or 1 pound)
- Green beans (or yardlong beans): 1 cup
- Basil leaves
- Kaffir lime leaves
- Eggs: 2 (or 1 per 1 1/2 cups of fish)
- Red curry paste
- Paprika
- Sugar
- Fish sauce
- Sweet and sour sauce
- Cucumber
- Crushed peanuts
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Make the Fish Cake Batter
- Finely chop green beans into thin slices. Set aside.
- Finely chop basil and kaffir lime leaves. Set aside.
- In a bowl, mix red curry paste, paprika, sugar, and fish sauce.
- Add one egg (or more depending on the amount of fish), and mix well.
- Add fish paste and minced fish. Mix thoroughly with your hands until well combined. Add water if it's too dry.
- Add chopped green beans, basil, and kaffir lime leaves. Mix well. Add another egg if needed.
- Cover the mixture and refrigerate for about 30 minutes.
Step 2. Shape and Fry the Fish Cakes
- Shape small portions of the mixture into patties. Heat oil to 350°F (medium heat).
- Fry the fish cakes for about 5-6 minutes on each side, or until golden brown.
Step 3. Garnish (Optional)
- (Optional) Fry leftover basil leaves for garnish.
Step 4. Serve
- Serve hot with sweet and sour sauce, cucumber, and crushed peanuts.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Massaging the fish mixture helps create a chewier texture.
- Use medium heat when frying to prevent burning due to the sugar in the mixture.
Nutrition
- Fat: 10-15g
- Carbs: 10-15g
- Protein: 15-20g
FAQs
1. Can I use frozen fish for this recipe?
Yes, but make sure to thaw it completely and pat it dry before using. Excess moisture will make the fish cakes difficult to form and less crispy.
2. What if I don't have all the spices listed?
Don't worry! You can adjust the recipe to what you have on hand. The key spices are fish sauce, lime juice, and chili, but feel free to omit or substitute others.
3. How do I store leftover fish cakes?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or air fryer for best results.
With these simple steps, you've mastered the art of making delicious Thai fish cakes. Enjoy the satisfying crunch and explosion of flavors – perfect as a snack, appetizer, or even a light meal. Now go forth and impress your friends and family with your newfound culinary skills!