Can I use a different type of fish?

You can use any mild white fish, for example, cod, tilapia, or shrimp. Above all, the key is to ensure the fish is finely chopped for the best texture.

How do I make the fish cakes spicier?

To make the fish cakes spicier, add red curry paste or finely chopped Thai bird's eye chilies. In other words, adjust the amount to your desired spice level.

Can I bake the fish cakes instead of frying?

Yes, you can bake the fish cakes at 375°F for 15-20 minutes, flipping halfway through. They won't be as crispy but will still be delicious.

What can I use instead of rice flour?

You can substitute rice flour with cornstarch or all-purpose flour. When fried, these alternatives will also help bind the mixture and give a crispy texture.

Thai Fish Cakes (Tod Mun Pla)

Name: Savory Delight: Thai Fish Cakes (Tod Mun Pla)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb white fish fillets (cod, tilapia, or any mild white fish), finely chopped; 2 tablespoons red curry paste; 1 egg; 2 tablespoons fish sauce; 1 tablespoon sugar; 1/4 cup green beans, finely chopped; 1/4 cup kaffir lime leaves, finely chopped; 1/4 cup cilantro, chopped; 2 tablespoons rice flour; Oil for frying

Description

Discover the irresistible flavors of Thai Fish Cakes (Tod Mun Pla)! These savory delights, bursting with aromatic herbs and spices, are a staple in Thai street food culture. Made with fresh fish, red curry paste, and a medley of vegetables, these fish cakes are crispy and tender. They are paired with a tangy cucumber relish, making the perfect appetizer or snack. Dive into this recipe to experience a taste of Thailand in your kitchen!

Ingredients

Scale

1 lb white fish fillets (cod, tilapia, or any mild white fish), finely chopped
2 tablespoons red curry paste
1 egg
2 tablespoons fish sauce
1 tablespoon sugar
1/4 cup green beans, finely chopped
1/4 cup kaffir lime leaves, finely chopped
1/4 cup cilantro, chopped
2 tablespoons rice flour
Oil for frying

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Fish Mixture:

Combine the finely chopped fish fillets in a large mixing bowl with the red curry paste, egg, fish sauce, and sugar. Mix thoroughly until the ingredients are well incorporated. Mix the flavors well into the fish mixture to spread them evenly.

2. Add the Vegetables and Herbs:

Add the chopped green beans, kaffir lime leaves, and cilantro to the fish mixture. These ingredients add texture and a burst of freshness to the fish cakes. Mix well, ensuring the vegetables and herbs are evenly dispersed. Finally, add the rice flour to help bind the mixture together.

3. Shape the Fish Cakes:

Using your hands, shape the fish mixture into small patties about 2 inches in diameter. Gently press to form compact cakes. This step is crucial for even cooking and achieving a crispy exterior.

4. Fry the Fish Cakes:

Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the fish cakes in the skillet. Fry them on each side for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

5. Prepare the Cucumber Relish:

While the fish cakes are frying, prepare a simple cucumber relish. Combine diced cucumbers, red onions, and a splash of vinegar in a small bowl. This relish adds a refreshing contrast to the rich flavors of the fish cakes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Fry
Cuisine: Thai

Nutrition

Serving Size: 2 fish cakes
Calories: 250 kcal
Sugar: 4g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg