Tod Mun Pla Thai Fish Cake
How to make traditional deep fried Tod Mun Pla. Our easy Thai Fish Cake recipe features red curry paste, yard beans, lime leaf and ginger.
Servings: 40
Calories: 20kcal
Equipment
- mixing bowl
- French knife
- Wok
- Metal slotted spoon
- measuring cups
- measuring spoons
Ingredients
- 1/4 cup Cilantro roots sliced
- 1/4 cup Ginger minced
- 2 tbsp Garlic minced
- 10 Lime Leaves thinly sliced
- 3 tbsp Red Curry Paste
- 1 tbsp Soy sauce
- 1 tbsp Canola oil
- 1/2 tsp White pepper
- 350 g White fish fillets (cod or haddock) minced
- 1 cup Yard beans thinly sliced
Instructions
- In a mixing bowl, combine the cilantro roots, ginger, garlic, lime leaves, red curry paste, soy sauce, canola oil and white pepper. Stir well.
- Add the minced white fish and yard long beans. Cover and let refrigerate for 1 hour to marinate.
- Shape the mixture into 1-inch balls then smush them into little pancakes with the palms of your hand. Place them on a baking sheet lined with parchment paper.
- In a large wok over high heat, heat 2 cups of canola oil for deep frying. When the oil is hot, reduce the heat to medium. Working in batches of 15 fish balls at a time, use a slotted metal spoon to carefully drop the fish balls, one at a time, into the hot oil and deep-fry until they turn brown and oil starts to sizzle, 2-3 minutes.
- Use the slotted spoon to transfer the balls to a plate lined with paper towel to drain off the excess oil. Repeat until all fish balls have been cooked.
- Serve Thai Fish Cakes with sweet chili sauce.
Nutrition
Calories: 20kcal | Carbohydrates: 1g | Protein: 2.1g | Fat: 0.8g | Saturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 88mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 0.1g | Calcium: 5mg
