Tod Mun Pla (Thai Fish Cakes)
Thai flavors, weeknight effort. White fish fillets meets red curry paste in a 30-minute lunch worth keeping in rotation.
✓ USDA-verified nutrition data
198 calories
28g protein
7g carbs
7g fat
2g fiber
Ingredients
- 1 lb White fish fillets
- 3 tbsp Red curry paste
- 1/2 cup Green beans
- 4 Kaffir lime leaves
- 1 Egg
- 1 tbsp Fish sauce
- 1/4 cup Sweet chili sauce
- 1/2 cup Vegetable oil
Steps
- Cut the white fish into chunks and pound it in a mortar, or pulse in a food processor, until it forms a sticky, bouncy paste. The paste should cling to your hand when you lift it; that springiness is what makes fish cakes snap instead of crumble.
- Work in the red curry paste, fish sauce, and egg, then fold in the finely sliced green beans and kaffir lime leaves, cut into hair-thin ribbons. Mix until completely uniform.
- Wet your hands and shape the paste into small patties, about 2 inches across. Wet hands are the trick. The paste will not stick to damp skin.
- Shallow-fry in 1/2 inch of oil over medium heat, 2 to 3 minutes per side, until deep golden and puffed. Do not crowd the pan or the temperature drops and the cakes turn greasy.
- Drain on a rack, not paper towels. A rack keeps the bottoms crisp. Serve hot with sweet chili sauce for dipping.