Thai Fish Cakes
Thai Fish Cakes, also known as Tod Mun Pla, is a classic dish from Thailand that is popular all around the world. They are known for their light, springy texture and the brilliant balance of spicy, salty, and sweet flavors. Usually enjoyed as an appetizer or a snack, they are perfect for parties or family gatherings. Let's dive into the art of making these delightful fish cakes.
Servings: 4
Ingredients
Ingredients
For the Thai Fish Cakes:
- 500 g white fish fillets boneless and skinless
- 1 tablespoon red curry paste
- 1 egg beaten
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup long beans or green beans, finely chopped
- 1/2 cup Thai basil leaves finely chopped
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/2 cup cucumber chopped
- 1 small red chili finely chopped
- 2 tablespoons crushed peanuts
Instructions
Method
For the Thai Fish Cakes:
- Start by patting your fish fillets dry with a paper towel, then cut them into small pieces.
- In a food processor, blend the fish pieces, red curry paste, beaten egg, fish sauce, and sugar until you get a smooth paste.
- Transfer the fish mixture to a bowl, then fold in the chopped long beans and Thai basil. Mix until everything is well combined.
- Heat vegetable oil in a frying pan over medium-high heat.
- Form the fish mixture into small patties (around 1 to 1.5 inches in diameter) with your hands. Be sure to make them compact so they hold their shape while frying.
- Once the oil is hot, gently slide the patties into the pan. Fry them until they're golden brown and crispy on both sides. This should take about 2-3 minutes per side.
- Use a slotted spoon to remove the fish cakes from the oil and drain them on paper towels.
For the Dipping Sauce:
- In a small saucepan, combine the vinegar and sugar. Heat over medium heat until the sugar completely dissolves. Let it cool.
- Add the chopped cucumber, chili, and crushed peanuts to the vinegar mixture. Stir to combine.
Notes
Nutritional Value (Per 250-gram Serving)
Number of portions: 4 (3-4 fish cakes each)
Calories: 250-300
Protein: 25-30g
Carbohydrates: 10-15g
Dietary Fiber: 1-2g
Sugars: 5-6g
Fat: 10-15g
Saturated Fat: 2-3g
Cholesterol: 70-80mg
Sodium: 700-800mg Variations
Vegetarian: For a vegetarian option, replace the fish with tofu or a mix of vegetables like carrots, peas, and potatoes. Different Fish: While white fish fillets are commonly used, you can experiment with other types of fish such as salmon or tuna. Add Shrimp: Try adding some finely chopped shrimp to the fish mixture for a different flavor and texture. Spice It Up: If you like your food spicier, you can increase the amount of red curry paste or add some chopped fresh chilies to the fish mixture. Bake Instead of Fry: For a healthier version, you can bake the fish cakes instead of frying them. Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for about 20 minutes, or until golden and firm.
Number of portions: 4 (3-4 fish cakes each)
Calories: 250-300
Protein: 25-30g
Carbohydrates: 10-15g
Dietary Fiber: 1-2g
Sugars: 5-6g
Fat: 10-15g
Saturated Fat: 2-3g
Cholesterol: 70-80mg
Sodium: 700-800mg Variations
Vegetarian: For a vegetarian option, replace the fish with tofu or a mix of vegetables like carrots, peas, and potatoes. Different Fish: While white fish fillets are commonly used, you can experiment with other types of fish such as salmon or tuna. Add Shrimp: Try adding some finely chopped shrimp to the fish mixture for a different flavor and texture. Spice It Up: If you like your food spicier, you can increase the amount of red curry paste or add some chopped fresh chilies to the fish mixture. Bake Instead of Fry: For a healthier version, you can bake the fish cakes instead of frying them. Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for about 20 minutes, or until golden and firm.
Thai Fish Cakes
Thai Fish Cakes, also known as Tod Mun Pla, is a classic dish from Thailand that is popular all around the world. They are known for their light, springy texture and the brilliant balance of spicy, salty, and sweet flavors. Usually enjoyed as an appetizer or a snack, they are perfect for parties or family gatherings. Let's dive into the art of making these delightful fish cakes.
Print
Pin
Rate
Servings: 4
Ingredients
Ingredients
For the Thai Fish Cakes:
- 500 g white fish fillets boneless and skinless
- 1 tablespoon red curry paste
- 1 egg beaten
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup long beans or green beans, finely chopped
- 1/2 cup Thai basil leaves finely chopped
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/2 cup cucumber chopped
- 1 small red chili finely chopped
- 2 tablespoons crushed peanuts
Instructions
Method
For the Thai Fish Cakes:
- Start by patting your fish fillets dry with a paper towel, then cut them into small pieces.
- In a food processor, blend the fish pieces, red curry paste, beaten egg, fish sauce, and sugar until you get a smooth paste.
- Transfer the fish mixture to a bowl, then fold in the chopped long beans and Thai basil. Mix until everything is well combined.
- Heat vegetable oil in a frying pan over medium-high heat.
- Form the fish mixture into small patties (around 1 to 1.5 inches in diameter) with your hands. Be sure to make them compact so they hold their shape while frying.
- Once the oil is hot, gently slide the patties into the pan. Fry them until they're golden brown and crispy on both sides. This should take about 2-3 minutes per side.
- Use a slotted spoon to remove the fish cakes from the oil and drain them on paper towels.
For the Dipping Sauce:
- In a small saucepan, combine the vinegar and sugar. Heat over medium heat until the sugar completely dissolves. Let it cool.
- Add the chopped cucumber, chili, and crushed peanuts to the vinegar mixture. Stir to combine.
Notes
Nutritional Value (Per 250-gram Serving)
Number of portions: 4 (3-4 fish cakes each)
Calories: 250-300
Protein: 25-30g
Carbohydrates: 10-15g
Dietary Fiber: 1-2g
Sugars: 5-6g
Fat: 10-15g
Saturated Fat: 2-3g
Cholesterol: 70-80mg
Sodium: 700-800mg Variations
Vegetarian: For a vegetarian option, replace the fish with tofu or a mix of vegetables like carrots, peas, and potatoes. Different Fish: While white fish fillets are commonly used, you can experiment with other types of fish such as salmon or tuna. Add Shrimp: Try adding some finely chopped shrimp to the fish mixture for a different flavor and texture. Spice It Up: If you like your food spicier, you can increase the amount of red curry paste or add some chopped fresh chilies to the fish mixture. Bake Instead of Fry: For a healthier version, you can bake the fish cakes instead of frying them. Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for about 20 minutes, or until golden and firm.
Number of portions: 4 (3-4 fish cakes each)
Calories: 250-300
Protein: 25-30g
Carbohydrates: 10-15g
Dietary Fiber: 1-2g
Sugars: 5-6g
Fat: 10-15g
Saturated Fat: 2-3g
Cholesterol: 70-80mg
Sodium: 700-800mg Variations
Vegetarian: For a vegetarian option, replace the fish with tofu or a mix of vegetables like carrots, peas, and potatoes. Different Fish: While white fish fillets are commonly used, you can experiment with other types of fish such as salmon or tuna. Add Shrimp: Try adding some finely chopped shrimp to the fish mixture for a different flavor and texture. Spice It Up: If you like your food spicier, you can increase the amount of red curry paste or add some chopped fresh chilies to the fish mixture. Bake Instead of Fry: For a healthier version, you can bake the fish cakes instead of frying them. Preheat your oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for about 20 minutes, or until golden and firm.
