Tod Mun Pla- Thai Fish Cake – Thai Caliente Thai Recipes

Tod Mun Pla is a Thai Fried Fish Cake that’s a popular street vendor and appetizer food in Thailand.

I really wanted to get this recipe for Thai Fish Cake perfect, because while it’s not a complicated recipe, it can really go wrong if not prepared properly.

In Thailand you’ll find Tod Mun Pla in restaurants and from street vendors, but most of them will use a pre-made fish paste. After testing this recipe with fresh fish, I can honestly say it taste so much better! Be sure to read my tips below on how to successfully make this recipe.

What Kind of Fish to Use

I’m using Fresh Tilapia Filets and this resulted in the best outcome. I tested it with frozen tilapia that I thawed, but the moisture made the paste too loose.

If you only have access to frozen tilapia fillets, make sure they are completely thawed and squeeze out as much moisture as you can. Then pat each filet dry with a paper towel. Don’t skip this step!

You’ll also want to pat dry fresh tilapia filets too. I also sprinkled a little salt on the fish for some flavor.

Brands of Red Curry Paste

The brand of red curry paste that you use is very important since this is where all the flavor is coming from. The one I share in this recipe is the Mae Ploy brand, but I have also used the Maseri Brand.

I get these at my local Asian market or on Amazon. Both of these brands have a higher spice level compared to the Thai Kitchen Brand. If you only have access to the Thai Kitchen brand, then use 3 tablespoon instead of 2.

How to Make the Fish Paste in a Food Processor

Authentic Tod Mun Pla delivers a chewy and firm texture, unlike a flakey fish cake that has breading. To achieve this texture, a food processor is the easiest way to make the fish paste.

Place the tilapia filets, a pinch of salt, red curry paste, and 1 egg into a food processor. You can also add a teaspoon of fish sauce for more fish flavor.

Turn the food processor on and mix for about 2 minutes. Scrape down the sides as needed. The paste should be the consistency of sticky cookie dough. Mine was too firm, so I added 1 more egg and continue mixing for another 2 minutes.

If the paste is too loose, remove it from the food processor and place in a mesh strainer and attempt to squeeze any extra liquid. Then place it back in the food processor and mix until it firms up.

Once the paste is firm, remove from the food processor into a bowl. Add the sliced green beans and sliced lime leaves, mix with a spatula or spoon until combined.

How to Fry the the Fish Cake

Use can use a deep fryer or non stick skillet to fry the fish cake. For a skillet just add enough oil to cover half an inch of the skillet. Heat the oil to 300-350°F.

Have a bowl of water to wet your hands through the frying process. The fish paste is very sticky, so wetting your hands first will make it easier to make the patties.

Once hands are wet, grab about a tablespoon of fish paste and flatten it into a patty. Carefully place the patty into the hot oil. Fry and flip to the other side once browned.

This is your test patty, once cooked taste and see if any additional seasoning is needed. You can add more salt, fish sauce, curry paste, or sugar if needed.

Then continue until all the fish paste is fried. Allow fish cakes to cool on a paper towel lined plate.

How to Make the Dipping Sauce

The base of the dipping sauce for Tod Mun Pla is sweet chili sauce. I prefer to use a bottled one because it’s easier. Then add some diced cucumber, sliced shallots or red onion, a little vinegar, and top with some crushed peanuts.

If I’m really lazy then I’ll just do sweet chili sauce right from the bottle ? It’s the same dipping sauce I use for my Thai Spring Rolls, Cheese Rolls, and Baked Wontons.

Watch The YouTube Video

Cooked Tod Mun can be kept in the refrigerator 3-5 days. Reheat in the microwave for about 30 seconds. Or they can be frozen once cooked and cooled. Freeze in an airtight bag up to 3 months.

Tod Mun Pla- Thai Fish Cake Recipe

Dipping Sauce