Friends… you have to try this recipe. It is so forking good. Tod mun pla are Thai fish cakes.
While it only takes about 5 minutes to prep, 5 more minutes for the sauce, and 5 minutes to cook, you get an authentic Thai appetizer bursting with flavor.
One of my favorite recipes.
(Experiment 66) Tod mun pla
Ingredients
Main
- 400 g delicate white fish haddock, sole ..
- ~10 Thai basil minced leaves it’s impossible to find during winter over here, replace with a mix of basil/cilantro
- zest from 1 lime
- 1 egg yolk
- 2 tbsp red curry paste
- ~1/2 cup of thinly sliced long bean or french bean
Dipping sauce
- 1 serrano chili any peppers around 20000 Scoville works
- 3 garlic cloves
- 1/3 cup rice vinegar
- 3 tbsp water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 sliced green onion
Instructions
- Using a food processor/hand mixer, chop the fish with the curry, do not make a puree,its ok to have small chunks. If you do a puree, it will not stick together. To prevent doing this, I recommend chopping the fish before using the food processor/hand mixer. This way the fish is already in “pieces” so just give it a little buzz and it’s done.
- Dump this in a mixing bowl, combine with the rest of the ingredients and mix thoroughly. Put in the fridge for at least 20 minutes
- Now you can either fry those up in a pot with oil, I prefer to use a skillet. Just heat the skillet over medium heat, add some oil.
- Shape some patties ( about 1/2″ thick) and cook these up about 2 minutes per side.
- For the sauce, use a blender or hand mixer and blend everything except the green onion, don’t make this a puree. Pour into a saucepan and simmer it for 3 minutes, reserve. Add green onion when ready to serve.
