Fish Cake (tod Mun Pla)(8) Recipe

Prep fish

Pat fish fillets dry, remove any remaining bones, and cut into 2–3 cm chunks. Chill briefly (cold fish blends better).

Blend fish

In a food processor work bowl, pulse half the fish until a smooth paste forms (about 30–45 seconds). Scrape down sides, add remaining fish and continue pulsing until cohesive but not warm (another 30–45 seconds).

Season & bind

Add red curry paste, fish sauce, sugar, white pepper, lime zest, egg, and cornstarch to the fish paste. Pulse just until evenly combined (10–15 seconds). Do not overprocess — mixture should be sticky and slightly tacky. Taste a tiny amount by frying a 1/2 teaspoon sample in a skillet to check seasoning and adjust fish sauce or sugar if needed.

Fold in vegetables

Transfer paste to a bowl. Gently fold in the very finely sliced green beans and chopped cilantro stems so they remain distinct pieces in the mixture. Chill the mixture 15 minutes to firm slightly; this helps shape and frying.

Shape patties

Wet your hands with cold water. Portion the mixture into 8 equal patties (about 80–100 g each). Press each into a flattened round about 2 cm thick. Place on a tray lined with parchment and refrigerate 10 minutes while heating oil.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 5 cm. Heat oil over medium-high until it reaches 170–180°C (340–355°F) or until a small piece of batter sizzles and rises slowly.

Fry fish cakes

Working in batches (do not overcrowd), gently slide patties into hot oil. Fry until golden brown and cooked through, about 2.5–3 minutes per side (total 5–6 minutes). Maintain oil temperature; adjust heat as needed. Use a slotted spoon to transfer cooked cakes to a wire rack or paper towel–lined tray to drain.

Keep warm

If cooking in multiple batches, keep finished cakes in a single layer on a baking sheet in a 90°C (200°F) oven for up to 20 minutes while frying remainder.

Combine rice vinegar, sugar, water and salt in a small bowl and stir until sugar dissolves. Add thinly sliced cucumber and sliced red chili. Let sit at least 10 minutes at room temperature to allow flavors to meld. Chill if not using immediately.

Arrange hot fish cakes on a platter with lime wedges and cilantro leaves. Serve immediately with cucumber dipping sauce on the side. Suggestion: squeeze lime over cakes just before eating.