Tod Mun Pla (Thai Curry Fish Cakes, 35g Protein)

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Tod mun pla are Thai fish cakes, and done right they land somewhere between a fishcake and a meatball: springy, a little bouncy, loaded with curry paste and kaffir lime. This batch uses a pound and a half of cod for the whole recipe, which works out to about 35 grams of protein a serving once you count the egg mixed in and a cup of jasmine rice on the side.

I make these when I want something that eats like a treat but is actually just lean fish, an egg, and rice. Four cakes over rice with a quick cucumber relish is dinner in under 45 minutes, and most of that time the oil is doing the work, not you.

Why this works

Ground fresh fish gives you a lean, dense protein base with no filler bulking up the mixture. There is no breadcrumb padding here, just fish, egg, and enough cornstarch to bind. Pulsing the fish rather than pureeing it keeps some bite in the texture, which is what separates a good tod mun pla from a rubbery, bouncy one. Frying in a shallow pool of oil rather than deep frying means less oil clings to the surface, and draining on a wire rack instead of paper towels keeps the crust crisp on all sides instead of steaming it soft.

Ingredient notes

Fish: cod, haddock, or snapper all work well. You want something mild and firm enough to hold together once processed, so skip delicate fish like sole or flounder. Frozen fillets are fine, just pat them very dry after thawing or the mixture turns watery.

Curry paste: any Thai red curry paste works here, Mae Ploy and Maesri are both easy to find at an Asian grocery store or online. Green curry paste is a fine swap if that is what is in your fridge.

Kaffir lime leaves: these give tod mun pla its distinct aroma. If you cannot find them fresh or frozen, use the zest of one lime instead. It is not identical but it gets you most of the way there.

Long beans: Chinese long beans are traditional and give a nice snap, regular green beans sliced thin work just as well.

Fish sauce: use a normal strength brand like Red Boat or Squid. Skip anything labeled reduced sodium here, you want the full punch to season the whole batch.

Tod Mun Pla (Thai Curry Fish Cakes, 35g Protein)

Thai curry fish cakes made with cod, red curry paste, and kaffir lime leaves, shallow-fried until golden and served over jasmine rice with a quick cucumber relish.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 490

Ingredients Method

Ingredients

  

• 1.5 lb skinless cod or haddock fillet cut into rough chunks
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp cornstarch
• 1 large egg
• 1 cup Chinese long beans or green beans thinly sliced
• 4 kaffir lime leaves very thinly sliced, or 1 tsp lime zest
• 0.25 cup vegetable oil for frying
• 1 cucumber diced small, for the relish
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 shallot thinly sliced
• 1 red chili thinly sliced, seeds removed for less heat
• 4 cups cooked jasmine rice for serving
• cilantro and lime wedges to serve

Method

 

1. Pat the fish very dry and pulse in a food processor 10 to 15 times until it forms a slightly sticky, coarse paste. Do not over-process into a smooth puree, you want some texture left.
2. Transfer to a bowl and stir in the curry paste, fish sauce, egg, and cornstarch. Mix vigorously by hand or with a spoon for about a minute, until the mixture feels slightly springy when you press it.
3. Fold in the sliced long beans and kaffir lime leaves.
4. Stir together the cucumber, rice vinegar, sugar, shallot, and chili for the relish. Set aside to macerate for at least 10 minutes while you fry the cakes.
5. Heat the oil in a wide skillet over medium heat until it reaches about 325 to 350F. Test with a small piece of the mixture, it should sizzle gently and rise to the surface within a few seconds.
6. Using two spoons or wet hands, form the mixture into patties of about 2 tablespoons each, flattening to roughly 2.5 inches across and half an inch thick.
7. Fry in batches of 4 to 5 without crowding the pan, 2 to 3 minutes per side, until deep golden brown and cooked through. Drain on a wire rack.
8. Serve the fish cakes hot over the jasmine rice with the cucumber relish, cilantro, and lime wedges.

Tips and storage

These fry up best on the smaller side. Thin patties cook through faster and get more crisp surface per bite, so resist the urge to make them thick. If you are making a double batch for the week, this is a good one to freeze: lay the uncooked patties on a parchment lined tray, freeze until solid, then bag them up. Fry straight from frozen, just give them an extra minute or two per side.

Reheat leftovers in a dry skillet or the air fryer at 375F for about 5 minutes to bring back the crust. The microwave works in a pinch but the texture goes rubbery fast. Cooked cakes keep in the fridge for up to 3 days.

If you like the idea of frying up a seafood patty but want something with more broth, our tom yum goong leans on a lot of the same aromatics in soup form. And if you are stocking the freezer with protein forward seafood for the week, the Vietnamese tamarind shrimp and ikan bakar are both good rotation partners for this one.