Photograph of the finished Tod mun pla

Thailand · Chả cá chiên Thái

Tod mun pla

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish fillet Fish fillet 1.1 lb
  • Photograph of Red curry sauce Red curry sauce 2.1 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Long beans Long beans 4.2 oz
  • Photograph of Thai lime leaves Thai lime leaves 8 leaves
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce ⅓ cup
  • Photograph of Cucumber Cucumber 4.2 oz

Method

  1. 1 Remove all bones from the fish fillets, chop them finely, then blend them with red curry sauce and eggs for 3 minutes until smooth.
  2. 2 Add fish sauce and sugar to the minced fish, then pound vigorously for 5 minutes until the fish mixture becomes firm and sticky.
  3. 3 Mix the thinly sliced long beans and finely chopped Thai lime leaves together, and refrigerate for 15 minutes until the patty is firm.
  4. 4 Shape the mixture into flat, round patties about 1 cm thick, and lightly grease your hands with oil to prevent sticking.
  5. 5 Deep-fry for 4 minutes on each side until golden brown and floating to the surface, then remove and drain.
  6. 6 Serve hot with sweet chili sauce and sliced cucumber.

With an appliance

  • Air fryer 44 min

    Replace step 5: spray oil on both sides of the fish cakes, fry at 190 degrees for 10 minutes, flip at the 5th minute; shape the fish cakes to exactly 1 cm thick as in step 4 so that the inside is cooked through.

Start cooking