Thai Fish Cake (Tod Mun Pla)

Name: Thai Fish Cake (Tod Mun Pla)
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 230 g fish paste; 0.5 piece egg, beaten; 2 tbsp Thai red curry paste; 5 piece snake beans, thinly sliced; 5 piece kaffir lime leaves, finely shredded; 3 cup oil, for deep frying

Crispy-outside, tender-inside Thai fish cakes bound with red curry paste, snake beans and fragrant kaffir lime leaves — a quick, flavor-packed appetizer.

20 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

144

Calories

24g

Protein

Carbs

Fat

Scale recipe

2 servings

Original recipe

Ingredients6 items

Produce

🫛snake beans, thinly sliced5 piece

🍃kaffir lime leaves, finely shredded5 piece

Seafood

🐟fish paste230 g

Dairy

🥚egg, beaten½ piece

Pantry

🌶️Thai red curry paste2 tbsp

🛢️oil, for deep frying3 cup

Instructions

1
In a small bowl, combine the fish paste, beaten egg, Thai red curry paste, sliced snake beans and shredded kaffir lime leaves.
2
Mix thoroughly until smooth and the red curry paste is evenly blended into the paste.
3
If the mixture feels too soft to shape, chill it in the refrigerator for 15–20 minutes so it holds its shape better.
20:00 timer
4
Heat a pot of oil to about 350°F (175°C) for deep frying. Test it by dropping in a small piece of paste — it should sizzle and float.
5
Wet your hands, scoop up a ping-pong-ball-size portion of paste and flatten it into a patty with your fingers and palms.
6
Carefully drop the patty into the hot oil and fry until golden brown on both sides.
7
Fry in batches to avoid overcrowding the pot, repeating with the remaining fish paste.
8
Drain the fish cakes and serve hot with Thai cucumber salad.

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CuisineThai