Thai Fish Cakes (Tod Mun Pla)
Crisp-edged fish cakes flavored with red curry paste and kaffir lime, brightened by a tangy cucumber dipping sauce — a snack that balances spice, herb, and texture. They fry up quickly and hold together thanks to a light starch binder, making them perfect for a confident home cook.
1 lb white fish, skinless, boneless, cut into chunks
2 tbsp red curry paste
3 tbsp tapioca starch
1 egg, beaten
1 ½ tbsp fish sauce
1 tsp sugar, preferably palm or brown
6 kaffir lime leaves, thinly sliced
½ cup green beans, finely sliced on a bias
¼ cup fresh cilantro, finely chopped
½ cup vegetable oil, for shallow frying
½ cup cucumber, seeds removed, thinly sliced
3 tbsp rice vinegar
2 tbsp sugar
2 tbsp water
1 red chili, thinly sliced, optional
1 lime, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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