Thai Fish Cake (Tod Mun Pla)

is a popular Thai street snack and iconic Thai dish that everyone can enjoy. Because of using Thai red curry paste to flavored, these fish cakes are strikingly beautiful and flavorful after deep frying ! In this recipe, I use Panang curry paste instead of red curry, so it wont be too spicy for my kids or anyone who can't take the same level of spiciness as Thais :)


The preparation is really simple, it took me only about 30 minutes to make the fish cakes from scratch. But the hardest part is getting the right fish though, so go with something tender (fillet) and you’ll be fine, because the firmer the fish, the firmer the fish cakes.


I’m using king mackerel or Chitala (Clown knifefish) and they worked out great. If the fish you have access to is a bit too firm, try adding 1-2 more egg yolks to help tenderize the mix a bit.


INGREDIENTS


2 tbsp Panang curry paste (of course I used my own product :)) If you prefer spicy fish cake,

then go for red curry paste

1 kg. Fish fillet

1/2 tsp Salt

1/2 tsp Black pepper

1 tbsp Fish sauce

1 tbsp Sugar

1 Egg

1 tbsp Kaffir lime leaves (finely cut)

1/2 cup Long beans (cut into small pieces)


PREPARATION


Combine the fish fillet, curry paste, salt, black pepper, fish sauce, sugar and egg in a food processor. Pulse a few times, to mix until it forms a smooth, thick, and sticky paste. Once finished, check the fish paste with a spoon. It should be firm, elastic, and springy. If you want a stronger curry flavor or more spiciness, add more curry paste.


Transfer the fish paste into a mixing bowl and add chopped long beans and kaffir lime leaves, stir until well combined. Keep in the refrigerator for at least 15-20 mins for fish paste to set.


Once it ready to deep fry...


Heat 2-3 inches of oil in a small deep pot over medium heat until hot ( I like to use quiet a lot of oil, so the fish cake won't stick on the bottom of the pot) Then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated pot. Fry until browned on both sides.


Serve the hot fish cake with dipping sauce as an appetizer, or serve them on top of rice or noodles as a main. Enjoy!😋


You can store the cooked fish cakes in the fridge for a couple days, or fish paste in the freezer for a few months !



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