This is one of my favorite version of the popular Thai Fish Cakes (or Tod Mun Pla). This version contains red curry paste and long beans. I like the light texture of the fish cakes and the subtle flavor of the red curry paste in them. You should be able to find Thai red curry paste in most Asian grocers or even at your local grocers. Served with a simple cucumber salad, Thai Fish Cakes are best enjoyed while they're still hot and juicy after being deep-fried. Yummy!
Thai Fish Cakes-Tod Mun Pla
450 g White Fish Fillets (I used Halibut Fillets)
150 g Peeled White Prawns, tail-off
2 Tbsp Thai Red Curry Paste
5 Kaffir Lime Leaves, finely sliced
1 Tbsp Fish Sauce
65 – 70 g Chinese Long Beans, or French Beans, finely chopped
1 Large Egg
Peanut Oil for deep-frying
Cucumber Salad (Click here for the recipe)
3 Tbsp Chopped Roasted Peanuts
Pulse the fish and prawns in a food processor until a smooth paste form. Then transfer the fish mixture into a large mixing bowl.
Mix in the curry paste, lime leaves, and fish sauce. Add the long beans, egg, and mix until well combine.
Form about 14 patties the size of golf balls, rolling them between your palms and press gently to form a compact and smooth cakes. Keep the made ones on a plate while you finish rolling the rest.
Heat enough oil for deep-frying in a pan or deep fryer over medium heat, about
350˚F/180˚C. Fry the fish cakes in batches until golden brown. Drain on paper towel and serve immediately or at room temperature with cucumber salad and top with peanuts, if desired.