Thai
Tod Mun Pla
Thai fish cakes with a springy, bouncy bite, fragrant with red curry paste, makrut lime leaf, and crisp yardlong beans. Serve them hot with cooling cucumber ajaad for the proper sweet-sour contrast.
Ingredients
- scraped pla krai fish paste or very cold firm white fish fillet, minced300g
- Thai red curry paste2 tbsp
- egg1 small
- fish sauce1 tbsp
- palm sugar, finely grated1 tsp
- makrut lime leaves, center ribs removed and finely shredded4 leaves
- yardlong beans, thinly sliced50g
- ice water2 tbsp
- neutral oil, for deep-frying3 cups
- cucumber, quartered lengthwise and thinly sliced1/2 small
- Thai shallot, thinly sliced1
- red Thai chili, thinly sliced1
- rice vinegar3 tbsp
- white sugar2 tbsp
- salt1/4 tsp
- roasted peanuts, roughly crushed1 tbsp
Method
- Make the ajaad first: simmer the rice vinegar, white sugar, and salt for 1 minute until dissolved, then cool completely.
- Stir the cucumber, shallot, chili, and crushed peanuts into the cooled ajaad just before serving.
- Keep the fish very cold, then pound it in a mortar or process it briefly until it becomes smooth and sticky.
- Add the red curry paste, egg, fish sauce, palm sugar, and 1 tablespoon ice water, then pound or mix in one direction until the paste is elastic and tacky.
- Add the remaining ice water only if needed to keep the paste moving; the mixture should slap against the bowl and hold together firmly.
- Fold in the shredded makrut lime leaves and sliced yardlong beans.
- Heat the oil in a wok or deep pan to 170°C.
- Wet your hands with water, pinch off small portions of fish paste, and flatten them into thin patties about 6 cm wide.
- Fry the patties in batches for 2 to 3 minutes, turning once, until puffed, deep orange-red, and lightly crisp at the edges.
- Drain on a rack or paper towel and serve hot with the cucumber ajaad.
Common questions
What can I use instead of pla krai fish paste in Tod Mun Pla?
Use very cold, firm white fish fillet like cod, haddock, pollock, or basa, minced very finely. Chill it well and process only until sticky; overblending makes the cakes dense and spongy.
How long does it take to make Tod Mun Pla from start to finish?
Plan on about 35 to 50 minutes total. The ajaad can be made in 10 minutes plus cooling time, the fish mixture takes 10 to 15 minutes, and frying the cakes usually takes 10 to 15 minutes in batches.
What are the most common mistakes when making Tod Mun Pla?
The biggest mistakes are using warm fish, overmixing until paste turns loose, and frying at the wrong temperature. If the oil is too cool, the cakes absorb oil; too hot, they brown before cooking through.
Can I make Tod Mun Pla ahead and how should I store leftovers?
You can mix the fish paste a few hours ahead and keep it refrigerated, tightly covered. Fried cakes are best fresh, but leftovers keep 2 days in the fridge and re-crisp well in a hot oven or air fryer.
What should I serve with Tod Mun Pla?
Serve it hot with the cooled ajaad cucumber relish, jasmine rice, and simple herbs or lettuce leaves. The sweet-sour relish balances the rich, savory fish cakes, and extra Thai chili is good for heat lovers.