RCI-SN.002.0291.002
Tod Mun
(Thai fish cakes) can be found sold on the streets of Thailand and are a popular snack. At home they are perfect for an appetizer. There are many different recipes. The most common variant uses both fish and shrimp; this is the basic fish recipe.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ cup
- 1 tablespoon
- ½ teaspoon
- 120 grams
- ground or fish paste (pla kuud)360 grams
- 1 tablespoon
- 1 unit
- 3 unit
Method
1
Prepare the aromatics by finely slicing the green beans into thin rounds and stacking and cutting the kaffir lime leaves into very thin chiffonade strips, discarding the central stems.
5 minutes
2
In a large mixing bowl, combine the fish paste or finely processed white fish with the red curry paste, egg, salt, and sugar, then mix vigorously by hand or with a wooden spoon until the mixture becomes sticky and uniform.
5 minutes
3
Fold the sliced green beans and kaffir lime leaf strips into the fish mixture, distributing them evenly throughout.
2 minutes
4
Wet your hands lightly to prevent sticking, then shape portions of the mixture into round, flat patties approximately 2 inches in diameter and 1/2 inch thick.
5 minutes
5
Pour enough vegetable oil into a heavy-bottomed skillet or wok to reach a depth of about 1 inch, and heat over medium-high heat until it reaches approximately 350°F (175°C).
4 minutes
6
Working in batches to avoid overcrowding, carefully lower the fish cakes into the hot oil and fry until golden brown and cooked through, turning once halfway through cooking.
4 minutes
7
Remove the cooked fish cakes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
2 minutes
8
Serve the Tod Mun hot alongside a traditional Thai cucumber relish or sweet chili dipping sauce as an accompaniment.