Thai Fish Cakes, known in Thailand as Tod Mun Pla, are a staple of Thai street food. They are renowned for their spicy and savoury flavour profile, matched with a delightfully crisp texture. These delectable cakes are not just a favourite amongst locals and tourists for a quick snack, but they also serve as an outstanding starter, introducing diners to the rich and aromatic flavours of Thai cuisine at your next Thai Dinner Party.
Crafted from a blend of finely minced fish, red curry paste, and an array of herbs and spices, Thai Fish Cakes epitomise the balance of flavours that Thai cuisine is celebrated for. The fish provides a tender foundation, the red curry paste imparts depth and heat, while elements like kaffir lime leaves and green beans add freshness and a satisfying crunch. Fried to golden perfection, they acquire an irresistible crust that encases a moist and flavourful interior.
Typically accompanied by a sweet and tangy cucumber relish or a spicy dipping sauce, these fish cakes offer a symphony of textures and tastes. They exemplify the Thai culinary tradition of balancing spicy, sweet, sour, and salty components, creating dishes that are both complex and gratifying.
Whether you’re a connoisseur of Thai cuisine or exploring these flavours for the first time, making Thai Fish Cakes at home is an enjoyable culinary venture. The process, straightforward yet engaging, invites you to immerse yourself in traditional Thai cooking methods and ingredients. This not only promises a delicious appetiser but also an enriching experience in the kitchen. Let’s embark on this flavourful journey and discover how to bring a slice of Thailand into your home.
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 500g white fish fillets (such as cod or haddock), skinless and boneless
- 2 tbsp Thai red curry paste
- 1 large egg, beaten
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- ½ cup long beans (or green beans), finely chopped
- 4 kaffir lime leaves, finely sliced
- Vegetable oil, for frying
For the Dipping Sauce:
- ½ cup white vinegar
- ½ cup sugar
- ½ cup water
- 1 cucumber, finely chopped
- 2 shallots, finely sliced
- 1 red chili, finely sliced
- 1 tbsp crushed peanuts
- Salt, to taste
Preparation:
Start by placing the fish fillets in a food processor and pulse them until they reach a paste-like consistency. Add the red curry paste, beaten egg, fish sauce, sugar, and cornstarch. Process the mixture until well combined and smooth.
Transfer the fish mixture to a bowl and fold in the finely chopped long beans and sliced kaffir lime leaves. Once everything is well incorporated, form the mixture into small, flat patties.
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully place the fish cakes in the pan, ensuring not to overcrowd the pan. Fry the fish cakes for 2-3 minutes on each side, or until they are golden brown and cooked through. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Preparing the Dipping Sauce:
While the fish cakes are frying, prepare the dipping sauce. In a saucepan over medium heat, combine the white vinegar, sugar, and water. Stir the mixture until the sugar has dissolved completely and the sauce has slightly thickened. Remove the saucepan from the heat and let the sauce cool to room temperature. Once cooled, add the chopped cucumber, sliced shallots, and sliced red chilli. Season the sauce with salt to taste and sprinkle it with crushed peanuts before serving. Serve the crispy Thai fish cake
Total estimated nutritional content per serving (without the dipping sauce):
- Calories: ~184
- Protein: ~23g
- Fat: ~7g
- Carbohydrates: ~8g
- Sugars: ~2g
- Sodium: This can be variable, but fish sauce is high in sodium, so it could be around 300-400mg per serving.
Please note that the dipping sauce will add more sugar and a small amount of fat (from the peanuts) and calories to the dish. If you use 1/4 of the dipping sauce per serving, it could add approximately another 100-150 calories, mainly from the sugar (about 25g of sugar, given that the sauce contains 1/2 cup of sugar for the entire recipe).
The actual numbers can vary, so for the most accurate nutritional information, consider using a nutritional calculator and inputting the exact brands and amounts of ingredients you use. And remember, the way the fish cakes are cooked will affect their final caloric content, particularly how much oil they absorb.