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Authentic Thai Fish Cakes (Tod Mun Pla) with Red Curry Paste and Sweet Cucumber Relish
Thailand's iconic bouncy fish cakes: white fish pounded with red curry paste until an elastic texture forms, folded with chiffonade makrut lime leaves and crunchy long beans, fried golden and served with tangy cucumber relish.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
servings
4
- Skinless boneless white fish fillets (pollock, cod, or tilapia)500 g
- Thai red curry paste2 tbsp
- Fresh makrut kaffir lime leaves, finely shredded6 pc
- Yardlong snake beans or fine green beans, sliced thinly60 g
- Fresh egg1 pc
- Fish sauce1 tbsp
- Vegetable oil for frying200 ml
Preparation Steps
1
Process cold fish in food processor with red curry paste, egg, and fish sauce until a sticky, bouncy paste forms.
5 min timer
2
Fold in shredded makrut lime leaves and sliced beans. With wet hands, shape into flat 5-cm patties.
5 min timer
3
Fry patties in hot oil over medium heat for 2-3 minutes per side until puffed and deep golden brown. Serve with cucumber sweet relish and crushed peanuts.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
230
Protein
26g
Carbohydrates
5g
Fat
11g
Allergens
FishEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
