Thai Fish Cakes Recipe (Tod Mun Pla) ทอดมันปลา - Hot Thai Kitchen!

fish fillet

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is more affordable.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry paste

Homemade curry paste can be lower in sodium and preservatives.

cucumber

🥗Healthier: zucchini

💰Cheaper: carrot

Zucchini is a low-calorie substitute, while carrot is often cheaper.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are lower in calories, while cashews can be found at lower prices.

Start by making the dipping sauce using a big red chili, cutting it into chunks.

Add Thai chilies for spiciness and some cloves of garlic.

Pour in water and Filipino cane vinegar, along with salt and sugar to balance the flavors.

Blend the mixture carefully to keep some chili specks visible.

Bring the sauce to a simmer for about 3-5 minutes to cook the garlic and reduce the sauce.

Prepare the fish cakes by cutting up basa fish into pieces.

Blend the fish in a food processor until smooth, ensuring it stays cold to avoid heat from processing.

Add red curry paste and egg yolk to the fish mixture, along with a little sugar.

Incorporate chopped long beans, Thai basil, and lime leaves into the mixture.

Form the mixture into patties, ensuring hands and utensils are wet to prevent sticking.

Heat oil in a frying pan and fry the patties for about 1-2 minutes on each side until golden brown.

Check the consistency of the dipping sauce; it should be runnier than store-bought versions.

Dress the dipping sauce with sliced cucumber, thinly sliced shallots, and optional roasted ground peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens