Thai Fish Cakes Tod Mun Pla

(The Tasty Wok Way)

 

Let me share this recipe for Tod Mun Pla, traditional Thai fish cakes that are a beloved street food and restaurant staple in Thailand. I'll explain not just the steps, but also the crucial techniques that give these fish cakes their characteristic bouncy texture and aromatic flavour.

The most important elements of Thai fish cakes are the pounding technique that creates the springy texture, and the careful balance of curry paste, fish sauce, and aromatics. Traditionally, the paste would be made by hand with a mortar and pestle, but I'll provide a food processor method that's more accessible while still achieving excellent results.

 

Ingredients:

For the fish paste:

• 500g firm white fish fillets (such as cod, haddock, or sea bass), thoroughly chilled
•  4 tablespoons red curry paste
•  1 egg
•  4 tablespoons fish sauce
•  2 tablespoons palm sugar (or brown sugar)
•  100g green beans, very finely sliced
•  4 kaffir lime leaves, finely shredded
•  1/2 cup Thai basil leaves (or use standard basil leaves from your local supermarket), finely chopped

 

For frying:

•  Vegetable oil for deep frying

 

For the cucumber relish (Ajad):

•  1 cucumber, finely diced
•  2 shallots, finely sliced
•  2-3 Thai chilies, finely chopped
•  3 tablespoons white vinegar
•  2 tablespoons sugar
•  Pinch of salt

 

Method:

1. First, prepare your fish. Cut it into small chunks and chill it thoroughly - this is crucial for achieving the right texture. Cold fish will process into a better paste.

 

2. Place the cold fish chunks in a food processor and pulse until finely chopped but not yet a paste. Scrape down the sides frequently. The texture at this stage should be like very fine breadcrumbs.

 

3. Now add the red curry paste and continue processing. This is where technique becomes important - you want to create a paste that is very well combined and sticky. Process for about 2-3 minutes, stopping occasionally to scrape down the sides.

 

4. Add the egg and process again until incorporated. The mixture should start becoming sticky and paste-like.

 

5. Add the fish sauce and palm sugar. Continue processing until the mixture becomes very sticky and starts to pull away from the sides of the processor. This usually takes another 2-3 minutes. The paste should be able to hold its shape when you lift some with a spoon.

 

6. Transfer the mixture to a large bowl and fold in the sliced green beans, shredded kaffir lime leaves, and Thai basil. These ingredients provide texture and aroma that distinguish great fish cakes from merely good ones.

 

7. Heat oil in a wok or deep fryer to 180°C (350°F). The oil temperature is crucial - too hot and the outside will burn before the inside cooks; too cool and the fish cakes will become greasy.

 

8. While the oil heats, prepare the cucumber relish by combining all ingredients in a bowl. The sweet-sour-spicy relish balances the rich fish cakes perfectly.

 

9. To form the fish cakes, wet your hands (this prevents sticking) and take about 2 tablespoons of mixture. Pat it into a disc about 5cm wide and 1cm thick. The cakes should be fairly thin to ensure they cook through.

 

10. Fry the fish cakes in batches for 2-3 minutes until golden brown, turning once. They should puff slightly and develop a beautiful reddish-golden colour.

 

11. Drain on paper towels and serve immediately with the cucumber relish.

 

The final fish cakes should have a bouncy, springy texture when bitten into - this is what Thais call "nung" and is the mark of perfectly made Tod Mun Pla. They should be aromatic from the curry paste and kaffir lime leaves, with little bursts of crunch from the green beans.

 

A few crucial tips for success:

• Keep everything cold until you're ready to fry
• Process the paste thoroughly - the sticky texture is essential
• Don't skip the kaffir lime leaves - they provide the characteristic Thai aroma
• Make sure your oil temperature is correct - use a thermometer if possible
• Serve immediately while hot and crisp

If you would like to know about the rich history of Thai Fishcakes (Tod Mun Pla) Click Here