Tod Mun Pla

Name: Tod Mun Pla
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g fish paste; 2 tbsp red curry paste; long beans — sliced; cucumber relish — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Tod Mun Pla is a beloved staple in Thai street food culture, found sizzling away in bustling markets and humble stalls alike. The home version captures the same essence, bringing the vibrant street flavors to your kitchen. This dish is often enjoyed as a starter or a snack, perfect for sharing among friends and family. It's a taste of Thailand's everyday culinary scene, crafted with care and tradition.

Bite into Tod Mun Pla, and you'll discover a delightful interplay of textures and flavors. The fish cakes are tender yet firm, infused with the aromatic heat of red curry paste. Studded with crisp long beans, each piece offers a satisfying crunch. Accompanied by a tangy cucumber relish, the balance of salty, spicy, and sour notes creates a truly harmonious experience.

Ingredients

400 gfish paste
2 tbspred curry paste
long beans — sliced
cucumber relish — to serve
to tastefine sea salt

Method

Start by preparing the long beans. Trim the ends and cut them into very thin slices, about 2-3 mm thick. This ensures they cook quickly and evenly when mixed into the fish cakes.
In a large mixing bowl, combine 400 g of fish paste with 2 tablespoons of red curry paste. Use your hands to mix them thoroughly until the paste is smooth and the curry paste is evenly distributed. This step is crucial for ensuring the flavor is consistent throughout the fish cakes.
Add the sliced long beans to the fish paste mixture. Mix them in until they are evenly incorporated. This adds texture and a slight crunch to the fish cakes, balancing the soft fish paste.
Heat a generous amount of oil in a large frying pan over medium-high heat. You want enough oil to come halfway up the sides of the fish cakes when frying. This ensures they cook evenly and develop a crispy exterior.
Once the oil is hot, take a small handful of the fish mixture and shape it into a patty about 1 cm thick. Carefully place it into the hot oil. Fry the fish cakes in batches, making sure not to overcrowd the pan, which would lower the oil temperature and lead to soggy cakes.
Fry each fish cake for about 3-4 minutes on each side, until they are golden brown and firm to the touch. The exterior should be crisp, and the interior should be cooked through, with no raw fish paste visible.
Remove the cooked fish cakes from the pan and drain them on paper towels to remove excess oil. Sprinkle them with fine sea salt to taste while they are still hot, as this helps the salt adhere better.
Serve the Tod Mun Pla immediately with cucumber relish on the side. The relish adds a refreshing contrast to the rich, savory fish cakes, making it a perfect accompaniment.