This Thai-style fish cake has that signature chewy, surimi-like texture combined with the spiciness of red curry paste and the sharp, fresh aroma of kaffir lime leaves. This Bangkok street snack is savory, slightly sweet, and impossible to stop munching on. Perfect as a lunch side or an addictive afternoon snack.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams ground Spanish mackerel fish meat
- 2 tbsp red curry paste
- 5 stalks long beans, thinly sliced
- 5 leaves kaffir lime leaves, very finely sliced
- 1 chicken egg
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp fish sauce
- 2 tbsp tapioca flour
- 500 ml (for frying) cooking oil
- 1 cucumber, thinly sliced for serving
- 2 curly red chilies, chopped for the sauce
- 3 tbsp vinegar
- 4 tbsp granulated sugar for the sauce
- 3 tbsp water for the sauce
- 1 tbsp fried peanuts, roughly chopped for garnish on the sauce
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👩🍳 Instructions
- 1 Mix the ground fish meat with the red curry paste, sugar, salt, and fish sauce in a large bowl. Knead with your hands or mash briefly until the seasonings are evenly combined and the mixture starts to feel sticky.
- 2 Add the egg and tapioca flour, then mix again until the batter is smooth and elastic. Test by slapping the mixture against the bowl a few times so it turns out chewy once fried.
- 3 Add the sliced long beans and kaffir lime leaves, then gently fold to distribute evenly throughout the mixture.
- 4 Moisten your palms with a little oil so the mixture doesn't stick, then take about 1-2 tbsp of the mixture and shape it into a flat round patty about 1 cm (roughly 1/2 inch) thick.
- 5 Heat oil in a skillet over medium heat. Fry the fish cakes in small batches, not too crowded, until both sides turn golden brown, about 3-4 minutes per side.
- 6 Remove and drain on paper towels to absorb excess oil.
- 7 For the dipping sauce, combine the vinegar, sugar, and water in a small saucepan, and cook over low heat while stirring until the sugar dissolves and the mixture thickens slightly into a sweet-and-sour sauce.
- 8 Remove the sauce from heat, let it cool slightly, then mix in the chopped chilies and fried peanuts.
- 9 Serve the tod mun pla warm with fresh cucumber slices and the spicy sweet-and-sour sauce on the side.
💡 Tips
• Make sure the fish mixture is truly smooth and elastic before frying — this is the key to the signature chewy texture of tod mun pla.
• Use medium heat when frying so the inside cooks through completely without burning the outside.
• If you have trouble finding instant red curry paste, try looking in an Asian grocery store or the imported seasonings section of a large supermarket.
• The sweet-and-sour sauce can be made a day ahead and stored in the fridge — the flavor will deepen even more.
📊 Nutrition Facts / serving
195
Calories (kcal)
12 g
Protein
10 g
Fat
14 g
Carbs
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