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Tod Mun Pla, or Thai Fish Cakes, is a dish that brings together the vibrant flavours and textures of Thai cuisine in one irresistible bite.
Known for their delicate balance of spice, freshness, and a touch of sweetness, these fish cakes are a popular street food and appetizer in Thailand. They offer a crisp exterior and a springy, flavourful interior that makes them satisfying to both the taste buds and the senses.
Whether served with a tangy cucumber relish or enjoyed on their own, Tod Mun Pla captures the essence of Thai flavours in every bite.
What Is Tod Mun Pla?
Tod Mun Pla is a traditional Thai dish featuring fish cakes made from ground fish, red curry paste, and finely chopped herbs. The name “Tod Mun Pla” translates directly to “fried fish,” highlighting its straightforward nature, yet the flavours are anything but simple.
The fish cakes are typically shaped into small patties, fried until golden brown, and served with a refreshing cucumber sauce. Each cake is characterized by a slightly chewy texture, which is achieved by vigorously mixing the fish paste, a technique that creates a delightfully unique texture.
In Thailand, Tod Mun Pla is commonly found in street markets and is a favourite snack for locals and visitors alike.
Its combination of spices and herbs brings a burst of flavour, making it more than just a typical fried snack; it’s a dish that represents the Thai mastery of combining heat, sweetness, and tang in one harmonious experience.
Ingredients and Taste
White fish, such as tilapia or cod, forms the base of the fish cakes, providing a mild flavour that allows the spices and herbs to shine.
Red curry paste is essential, it’s a fragrant blend of red chilies, garlic, lemongrass, and galangal that gives the fish cakes their signature heat and vibrant colour.
Kaffir lime leaves, finely shredded, add a zesty, citrus aroma that enhances the flavour without overpowering it.
Other ingredients like fish sauce and a touch of sugar provide a balanced sweetness and depth, while egg and rice flour are used to bind the mixture, creating the distinctive texture.
The result is a fish cake that’s crispy on the outside, tender and springy on the inside, with layers of flavour that unfold with each bite.
When paired with a dipping sauce made of vinegar, sugar, and fresh cucumber, the cakes offer a refreshing contrast that elevates their savoury profile, creating a well-rounded and satisfying taste.
A Taste of History
Tod Mun Pla has long been a part of Thai culinary tradition, often served as a snack or appetizer that’s meant to be shared. Its popularity can be traced back to Thailand’s love for street food, where accessible, flavour-packed dishes are crafted with an impressive attention to detail.
The use of red curry paste and kaffir lime leaves reflects the influence of Thailand’s abundant local produce and the nation’s dedication to balancing flavours. Thai street vendors and chefs have perfected Tod Mun Pla over generations, making it a staple that captures the spirit of Thai street food culture.
In Thailand, these fish cakes are often prepared by hand and cooked fresh to order, ensuring each bite is as flavourful and aromatic as possible.
Today, Tod Mun Pla remains a favourite both in Thailand and in Thai restaurants worldwide, appreciated for its unique texture and lively combination of flavours.
Tod Mun Pla (Thai Fish Cakes) Recipe
Serves: 4 people
Ingredients:
- 500g firm white fish fillets (like tilapia or cod), roughly chopped
- 2 tbsp red curry paste (adjust to taste)
- 1 egg
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup finely sliced green beans
- 4 kaffir lime leaves, finely sliced (optional, for authentic flavour)
- 1/2 cup fresh Thai basil or cilantro, finely chopped
- Vegetable oil for frying
Directions
Begin by preparing the fish mixture. Place the chopped fish fillets in a food processor and blend until smooth. This step helps achieve the ideal consistency for the fish cakes, ensuring they hold together well when frying.
Add the red curry paste, egg, fish sauce, and sugar to the food processor. Blend again until fully combined. Adjust the amount of curry paste depending on your desired spice level, as traditional Thai fish cakes carry a bit of heat.
Transfer the mixture to a large bowl and add the finely sliced green beans, kaffir lime leaves, and chopped herbs. Stir thoroughly to combine. The green beans add a nice crunch, while kaffir lime leaves impart a citrusy aroma to the cakes.
Wet your hands with water to prevent sticking and shape the fish mixture into small patties, about 2 inches in diameter. For best results, keep the cakes thin, around 1/2 inch thick, for even cooking and a crispier texture.
In a deep skillet or wok, heat vegetable oil over medium heat. The oil should be hot enough that a small piece of batter dropped in begins to sizzle immediately, but not so hot that it smokes.
Carefully add the fish cakes to the hot oil, working in batches to avoid overcrowding. Fry each side for about 3–4 minutes until golden brown and crispy, turning only once to ensure they hold their shape.
Once cooked, transfer the fish cakes to a plate lined with paper towels to drain excess oil. This will keep them crisp and light. If making large batches, keep fried cakes warm in a low oven.
Serve the Tod Mun Pla hot, accompanied by a traditional Thai cucumber dipping sauce or sweet chili sauce for an authentic touch. Garnish with fresh herbs, and add sliced cucumber on the side to balance the flavors. These fish cakes make a perfect appetizer or snack, offering a delightful mix of spice and texture that embodies Thai street food at its best.
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