Tod mun pla or Thai fish cakes are one of most popular snack foods in Thailand. Many enjoy them with a cocktail before or during dinner.
Tod mun pla are served as street food snacks as well as in restaurants and homes. In Thailand, it often uses fillets of clown featherbacks or pla krai in Thai and the dish is often called tod mun pla krai. There are many versions – with or without curry paste, spicy or mild, and so forth. Though often served as an appetizer, they can be also served as a main course.
- 450 g / 1 lb fish fillets, pat dry and then cut into small pieces
- 2 tbsp basic curry paste
- 2 eggs
- 1 tbsp sugar (use palm sugar if available)
- 2 tbsp fish sauce
- ¼ cup Thai basil leaves
- ¾ cup sliced green beans (or use long beans or winged beans if available)
- 4 citrus leaves (use makrut lime leaves if available), finely shredded
- Vegetable oil, to deep-fry
- Put everything except the green bean and citrus leaves into a food processor and process until resembling a paste.
- Transfer a mixture into a bowl, add the green beans and citrus leaves and mix thoroughly. Wet hands, make patties of the fish mixture (about 1 tbsp each), wetting hand if necessary.
- In a wok or frying pan, heat the oil over a medium heat. Once ready, add the fish patties in batches and cook until golden brown on both sides. Remove the fish cakes with a slotted spoon and drain on kitchen papers.
- Serve warm with a cucumber relish.