Tod Mun Plaa, or Thai fish cakes, are a common food sold on the streets of Thailand. They are, by far, one of my favorite dishes! I had the biggest craving for them today so I decided to incorporate them into our last dinner of 2012. I found it only fitting we should have Thai food for our last meal as we started out 2012 in the Land of Smiles. Below is my easy recipe for Tod Mun Plaa.
FOR THE FISH CAKES (serves 2-3)
1 filet of white fish (I used Tilapia)
2 chinese long beans, cut into 1/8 inch pieces
4 kaffir lime leaves, julienned
1 tbsp red curry paste
2-5 Thai chiles finely minced
1 egg yolk
1 stalk lemongrass, finely minced (optional)
Oil for pan frying
1. Put filet into food processor and pulse to break down fish into paste.
2. Add in the red curry paste, kaffir lime leaves, lemongrass and egg yolk and continue to pulse to incorporate.
3. Remove to bowl, add chinese long beans and stir to incorporate.
4. Use tablespoon to measure out fish cakes. Scoop, roll into ball, and flatten like a pancake. Set aside and heat oil on medium/high heat.
5. Once oil is ready for pan frying add a few fish cakes at a time. Let cook until golden brown, remove and set aside on kitchen towel to drain.
6. Transfer to serving plate. Serve with pickled cucumbers and your favorite store-bought sweet chili sauce.
FOR THE PICKLED CUCUMBERS:
2 pickling cucumbers, sliced thin (I used the 1/16 setting on a mandolin)
1/4 cup white vinegar
1/8 cup white sugar
2-5 Thai chilies
1. In a small sauce pan add vinegar and sugar and heat until sugar has melted.
2. Once sugar has melted, remove from heat and let cool.
3. Put sliced cucumbers and chilies in a heat proof jar (like a mason jar) and pour cooled pickling liquid over.
* These can be done ahead of time and kept in refrigerator. Pickles will keep for up to 1 week (if you don’t eat them all in one day!)