Tod mun pla
Tod mun pla, from above
Non vegCentral Thailand

Tod mun pla

Bouncy red curry fish cakes with crunchy beans and lime leaf, dunked in sweet cucumber relish.

35 minTime
29 gProtein each
mediumSpice
Bouncy fish cakes2 chapters · 1 min read

Make it your way

Grandma's wayRed curry fish cakes with green beans and lime leaf, with cucumber relish.
The original
393kcalsame
29 gproteinsame
2 gfibresame
35minutessame

Tod mun pla.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g white fish fillets, chilled
Thai red curry paste2½ tbsp
Egg1
Fish sauce1 tbsp
Sugar2 tsp
Kaffir lime leaves (makrut lime leaves)6, very finely shredded
Green beansa handful, thinly sliced
Cooking oil (vegetable oil)for frying, about 70 g absorbed
Cucumber1, quartered and sliced
Rice vinegar¼ cup
Shallots2, sliced
Fresh red chillies (fresh red chiles)1, sliced
Peanuts2 tbsp, crushed
Salta pinch

Method

5 steps
  1. 1Make the relish: heat vinegar with 1 tsp sugar and a pinch of salt until dissolved, cool, and pour over cucumber, shallot and chilli.
  2. 2Blend the fish with curry paste, egg, fish sauce and remaining sugar until sticky.
  3. 3Slap the paste against the bowl for 2 minutes, then fold in lime leaves and beans.
  4. 4With oiled hands, shape into flat 5 cm patties.
  5. 5Fry at 175°C until puffed and golden, about 2 minutes a side.
Serve it like this

Stack the cakes on a plate with the cucumber relish in a small bowl, sprinkled with peanuts.

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Make it a meal

What goes with Tod mun pla: a bread or rice, a side, something to drink and something sweet.

With a main Thai green curry45 min
On the side Som tam15 min
On the side Tom yum goong25 min
To drink Thai iced tea15 min
To drink Cha manao12 min
Something sweet Mango sticky rice45 min
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