Thai Fish Cake (Tod Mun Pla)

 

Thai Fish cake (Tod Mun Pla)

Tod Mun Pla is one of the well-known appetizers on most Thai restaurants’ menus. The longevity of this old-fashioned dish’s popularity speaks volumes about its greatness.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Side Dish
Cuisine Thai
Servings 4
Calories 185 kcal

Ingredients
  

  • 17.6 Oz Clown Featherback Fish (Pla Grai)
  • 3.5 Oz Rad Curry
  • 4.4 Oz Long Bean slice thinly
  • 1 Oz Thai basil
  • 0.3 Oz Kaffir Lime Leaves slice thinly
  • 0.8 Oz Egg
  • 1 Tbsp Fish sauce
  • 1 Tsp Sugar
  • 1/2 Tsp Salt
  • 2 Tbsp Water Cold

Instructions
 

  • In a small bowl add water and dissolve salt, put it aside.
  • Add the cold Clown Featherback Fish to the mortar.
  • Pound the fish into a paste. ( You can use a food processor), as needed, add the cold water with salt from the first step to ensure the fish remains sticky.
  • Transfer the fish paste into a mixing bowl. Add the rad curry, egg, sugar and fish sauce, Mix well
  • Add the chopped long beans and Kaffir lime leaves, stir until well combined.
  • Wet your hands and a tablespoon in the cold water, 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 wok
  • Heat oil in a wok, large heavy based frying pan or a deep fryer, to 350 degrees Fahrenheit. Add Thai basil and fry for 2-3 minutes until crispy. Take out and drain. Put to the side.
  • Deep fry the fish cakes in batches until golden. They will take between 3-5 minutes but check the first one before serving.
  • Serve the fish cakes on a bed of the fried Thai basil. Optionally, add a small bowl of cucumber relish.
Keyword Fish
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