Thai Fish Cakes Tod Mun Pla

How to Make Thai Fish Cakes Tod Mun Pla

1. 1

   Step 1: Make the fish paste

   Cut the fish into chunks and pulse in a food processor with the red curry paste, egg, tapioca starch, fish sauce and palm sugar until a sticky, smooth paste forms. Scrape down the bowl as needed; the paste should be tacky and hold together when pressed between your fingers.

   For this step

   • 1 lbWhite fish fillets (cod, pollock or tilapia), boneless and skinless
   • 2 tbspThai red curry paste
   • 1 largeLarge egg
   • 2 tbspTapioca starch
   • 1 tbspFish sauce
   • 1 tspPalm sugar (or light brown sugar)
   
2. 2

   Step 2: Fold in herbs and beans

   Transfer the paste to a bowl and fold in the finely chopped long beans and thinly sliced kaffir lime leaves until evenly distributed. Rest the mixture 5–10 minutes to let flavors meld and the starch hydrate.

   For this step

   • 6 leavesKaffir lime leaves, thinly sliced
   • 1/4 cupLong beans (or green beans), very finely chopped
   
3. 3

   Step 3: Shape and fry the cakes

   Heat the oil in a wide skillet over medium-high heat until shimmering. Wet your hands and form heaping tablespoonfuls of paste into flattened patties, then fry in batches for 2–3 minutes per side until golden and cooked through, turning once; drain on paper towels.

   For this step

   • 1/2 cupVegetable oil for shallow frying
   
4. 4

   Step 4: Prepare the dipping relish

   While the cakes fry, whisk together the rice vinegar, water and palm sugar from the relish batch until the sugar dissolves, then stir in the thin cucumber slices, sliced chilies and cilantro leaves. Taste and adjust balance — it should be bright, sweet and slightly spicy to cut the richness of the cakes.

   For this step

   • 1 batchDipping relish (batch): 3 tbsp rice vinegar, 1 tbsp water, 1 tsp palm sugar, 1/2 small cucumber thinly sliced, 1–2 Thai red chilies sliced and a few cilantro leaves — combine to taste
   
5. 5

   Step 5: Serve hot with relish

   Arrange the fish cakes on a platter and serve immediately with the dipping relish alongside and lime wedges if you like. They are best hot and crisp — the contrast with the chilled, tangy relish is what makes Tod Mun Pla sing.
   
6. 6

   Step 6: Make-ahead, storage and reheating

   You can form patties and refrigerate up to 24 hours before frying, or freeze raw patties on a tray then bag for up to 1 month. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to restore crispness rather than microwaving.
   

1. Cut the fish into chunks and pulse in a food processor with the red curry paste, egg, tapioca starch, fish sauce and palm sugar until a sticky, smooth paste forms. Scrape down the bowl as needed; the paste should be tacky and hold together when pressed between your fingers.
2. Transfer the paste to a bowl and fold in the finely chopped long beans and thinly sliced kaffir lime leaves until evenly distributed. Rest the mixture 5–10 minutes to let flavors meld and the starch hydrate.
3. Heat the oil in a wide skillet over medium-high heat until shimmering. Wet your hands and form heaping tablespoonfuls of paste into flattened patties, then fry in batches for 2–3 minutes per side until golden and cooked through, turning once; drain on paper towels.
4. While the cakes fry, whisk together the rice vinegar, water and palm sugar from the relish batch until the sugar dissolves, then stir in the thin cucumber slices, sliced chilies and cilantro leaves. Taste and adjust balance — it should be bright, sweet and slightly spicy to cut the richness of the cakes.
5. Arrange the fish cakes on a platter and serve immediately with the dipping relish alongside and lime wedges if you like. They are best hot and crisp — the contrast with the chilled, tangy relish is what makes Tod Mun Pla sing.
6. You can form patties and refrigerate up to 24 hours before frying, or freeze raw patties on a tray then bag for up to 1 month. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to restore crispness rather than microwaving.