🐟 Tod Mun Pla
Tod mun pla are Thai fish cakes made from minced white fish pounded with red curry paste and egg, then mixed with thin slices of long beans and shredded kaffir lime leaves. They are shaped into small patties and deep-fried until puffed and golden. The texture is springy and bouncy, the flavour spicy and fragrant, and they are served hot as a starter with a sweet cucumber relish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g white fish fillet
- 2 tbsp red curry paste
- 1 egg
- 100 g long beans, thinly sliced
- 5 kaffir lime leaves, finely shredded
- 1 tsp sugar
- Vegetable oil for frying
Method
- Blend the fish, curry paste, egg and sugar into a smooth, sticky paste.
- Knead the paste for a minute, then mix in the long beans and lime leaves.
- With wet hands, shape into small flat patties about 5 cm wide.
- Deep-fry in hot oil at 170 °C for 2–3 minutes until puffed and golden.
- Drain on paper and serve hot with a cucumber relish.
How to make it lighter
- Shallow-fry or bake at 200 °C on an oiled tray instead of deep-frying.
- Drain well on paper to remove excess oil.
- Serve with a large salad and a vinegar cucumber relish made with little sugar.
History
Tod mun pla are a classic Thai snack sold at street stalls and markets and served as a starter in Thai restaurants worldwide. The name roughly means fried fish cake.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →