Tod mun pla recipe - savor irresistible Thai fish cakes crafted from a blend of tender fish, spicy red curry paste, egg, and simple ingredients. These snacks are as delicious as they are fun to make. Inspired by my mother's authentic Thai cooking, this recipe was perfected in our former Thai restaurant, it's a guaranteed crow-pleaser!
Tod mun pla is a traditional Thai dish, consisting of deep-fried fish cakes blended with red curry paste, finely chopped long beans, and spices. The fish cakes are perfect as an appetizer or a snack throughout the day, with a balanced blend of savory, spicy, and slightly sweet flavors.
Thai-style seafood patties? Yes please! These are not your regular Western fish cakes, they're on a whole other level of yum.
This is a delicious mix of fish, red curry paste, and traditional Thai ingredients like kaffir lime leaves and yard long beans. A quick dive into hot oil makes them perfectly crispy outside, yet oh-so-tender inside.
Each bite is savory, loaded with refreshing Thai flavors and a cheeky spice hint. Totally OK for the kids!
Tod mun pla or tod man pla is the ultimate finger food for your next party, a light appetizer, a fishy lunch, or a great dinner - just add a scoop of rice. Super versatile!
Pair them with a tod mun pla dipping sauce, like some store-bought chili sauce or by own Thai sweet chili sauce. Trust me, these are the snacks you can't get enough of.
When I'm exploring food markets, my absolute favorite on-the-goes are moo ping and tod mun pla. Whether you're in Bangkok, Phuket, or Chiang Mai, you can get them anywhere - Thailand is really a foodie's paradise!
For the exact measurements, please scroll down to the recipe card at the end of this post.
Once cooked, allow your tod mun pla cakes to cool down before storing them in an airtight container. Store in the fridge for up to three days. For reheating, simply pan-fry or deep-fry until warm.
How to get Thai fish cakes firmer consistency?
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This authentic recipe makes restaurant quality Thai fish cakes or tod mun pla.
1: Prepare the fish. Finely mince your chosen fish fillets into small pieces.
2: Mix with curry paste. Combine the minced fish with red curry paste, ensuring it's well mixed.
3: Blend additional ingredients: Add tapioca starch, fish sauce, egg, and white sugar to the mixture. Pound these together until you achieve a smooth, fine paste. Check the texture by seeing if the paste sticks to an upside-down spoon. If the paste adheres to the spoon, the texture is ideal
4: Incorporate leaves and beans: Gently stir in sliced kaffir lime leaves and yard long beans.
Chill the mixture: Place the mixture in an airtight container and refrigerate for at least 1 hour, or store for several days.
1: Prepare for frying. Heat a generous amount of oil in a large wok over medium heat. Keep a bowl of water handy to prevent the batter from sticking to your hands.
2: Form patties. Shape the mixture into individual patties using a spoon and your hand.
3: Fry the patties. Carefully place the patties in the hot oil, either directly or by sliding them off the edge of the pan. Use a kitchen tool to gently flip them until both sides are golden brown. Fry in small batches to avoid overcrowding.
4: Drain and Serve. After frying, remove the patties from the oil and let them drain in a colander. Serve hot with a dipping sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.