Thai Fish Cake (Tod Mun Pla)

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This dish is very simple and effortless to make. It can be served as an appetizer or meal. My family loves this dish. I remembered when I was visiting in the summer of 2014, I went to a Thai restaurant and their menu filled with many appetizers dishes to choose from and I tried this dish.

When I came back from the trip, I tried to make this dish and my host was so kind to introduce me to his friend of this restaurant and he let see how he make it. I was saddened that he did not give me his recipe but after watching him what are in it. I tried a few tries making it and I managed to prefect this dish in my own way. I was very pleased with the outcome and would like to share with all of you.



Serves 6


1½ pounds fish paste (Brought fresh fish paste from the marketplace/frozen fish paste from well stocked Asian Supermarket)

16 strings long bean/French bean (if unavailable), diced

16 pieces Kaffir lime leave, removed the center stem, cut into fine thin strips

2 small eggs, beaten

6 tablespoons Thai red curry paste

Salt and pepper to taste

3 cups canola or corn oil



Place all the ingredients except the canola/corn oil in a mixing bowl. Combine until it forms a smooth paste and making sure the red curry paste is well blended in.

In a fryer/frying pan with the canola/corn oil and heat over medium-high heat until the oil is a little smoky. With your wet hands and pinch a size of golf ball of the fish paste and roll it into a ball. Then with your palm and flatten it and make it into a patty. Gently drop the patty into the hot oil and fry till golden brown. Repeat the same for the rest of the fish paste. Alternatively, you may prepare all the patties fir and fry them altogether at the same time.

Serve the fish cakes with Thai cucumber salad or any garnishes.



This entry was posted in Chindian Recipes, Fish and Seafood, Snacks and Fingerfood, Southeast Asian (SEA). Bookmark the permalink.

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