Fish Cake (tod Mun Pla) Recipe
Fish patties blended with red curry and green beans, deep fried, served with cucumber sauce
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Ingredients
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Fish Cakes
Cucumber Dipping Sauce (Ajad / Nam Jim Cucumber)
Method
Fish Cakes
- 1
Prepare the fish
Pat the fish fillets dry and cut into 1-inch pieces. Chill the pieces in the refrigerator for 10 minutes to firm slightly (this helps with pounding/blending).
- 2
Make fish paste
In a food processor, add the chilled fish pieces and pulse briefly to break down. Add red curry paste, minced garlic, egg, fish sauce, sugar, and white pepper. Process in short bursts until a smooth, sticky paste forms (about 30–45 seconds total). Scrape down sides as needed. The mixture should be cohesive and tacky.
- 3
Fold in vegetables and herbs
Transfer the fish paste to a bowl. Fold in the thinly sliced green beans, shredded kaffir lime leaves (if using), and chopped basil or cilantro until evenly distributed. Taste a small amount by gently steaming a teaspoon of mixture to check seasoning; adjust fish sauce or sugar if needed.
- 4
Form patties
Wet your hands with cold water to prevent sticking. Portion the mixture into 16 equal pieces (about 1.5 tablespoons each) and flatten into 2.5–3 inch round patties about 1/2 inch thick. Place patties on a tray and chill in the refrigerator for 15–20 minutes to firm up (this helps them hold shape when frying).
- 5
- 6
Fry fish cakes
Working in batches (do not overcrowd), carefully slide chilled patties into the hot oil. Fry for 2–3 minutes per side, flipping once, until golden brown and cooked through. Use a slotted spoon to remove and drain on a wire rack or paper towels. Keep cooked cakes warm in a single layer in a low oven (200°F / 95°C) while frying remaining batches.
- 7
Finish
When all patties are fried, let them rest 1–2 minutes. Serve warm with the cucumber dipping sauce and optional lime wedges and extra basil/ cilantro.
Cucumber Dipping Sauce
- 8
Make quick pickled cucumbers
In a small bowl, combine rice vinegar, water, sugar, and salt. Stir until the sugar dissolves. Add sliced cucumber, sliced shallot (if using), and thinly sliced red chili. Mix and let sit at room temperature for 10–15 minutes to lightly pickle; for best flavor refrigerate 30 minutes.
- 9
Adjust and serve
Taste the sauce and adjust balance of sweet, sour, and salt as desired (add a little more sugar or vinegar). Spoon the cucumber and pickling liquid into a small serving bowl alongside the fish cakes.