Tod Mun Pla

Crispy, spiced Thai fish cakes served with a refreshing cucumber and chili dipping sauce.

Ingredients

• 200 grams White fish fillet (tilapia, cod, or similar)
• 1 tablespoon Thai red curry paste
• 50 grams Fine green beans (cut into small pieces)
• 1 unit Egg
• 2 tablespoons Rice flour
• 1 teaspoon Fish sauce
• ½ teaspoon Palm sugar
• Neutral vegetable oil (for frying), enough
• ½ unit Cucumber (for sauce)
• ½ unit Fresh red chili (for sauce, optional)
• 1 tablespoon Rice vinegar (for sauce)
• ½ teaspoon Sugar (for sauce)
• Fresh cilantro (for garnish), few leaves

Directions

1. Make the fish paste: Blend the white fish with red curry paste, chopped green beans, egg, rice flour, fish sauce, and palm sugar until a cohesive mixture forms.
2. Shape the cakes: Form the mixture into flat patties about 4-5 cm in diameter and 1.5 cm thick.
3. Fry until golden: Heat plenty of vegetable oil to 170-180°C (340-350°F). Fry the fish cakes in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
4. Prepare the dipping sauce: Mix grated (drained) cucumber with rice vinegar, sugar, and chopped red chili to taste.
5. Serve the Tod Mun hot, garnished with cilantro, alongside the cucumber and chili sauce.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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