Tod Mun
“Thai fish cakes made from pounded fish paste, red curry, and long beans, deep-fried and served with sweet chili dip.”
Fish
Fish Sauce
Egg
Sugar
Red Curry Paste
LemongrassWhere it comes from
Tod Mun, or Thai fish cakes, are a popular street food that exemplifies the vibrant flavors of Thai cuisine. Made from pounded fish paste mixed with red curry and long beans, these cakes are deep-fried until golden and crispy. Interestingly, they are often served with a sweet chili dip, creating a delightful balance of flavors that makes them a favorite snack.
On the Palate
How it's made
5 steps · Show ↓17 min active
How it's made
5 steps · Show ↓- 13 min
In a bowl, combine ground fish, red curry paste, egg, and sugar. Mix until smooth and well-blended, ensuring the paste is evenly distributed throughout the fish.
- 22 min
Add sliced kaffir lime leaves and green beans to the fish mixture, stirring until they are evenly incorporated.
- 35 min
Heat vegetable oil in a pan over medium heat until it reaches a shimmering, hot state. Drop spoonfuls of the fish mixture into the oil, flattening them slightly with the back of a spoon.
Watch outBe cautious of oil temperature; too hot and the cakes will burn on the outside before cooking through.
- 46 min
Fry the fish cakes until golden brown on both sides, about 3 minutes per side. They should be crispy outside and cooked through inside.
- 51 min
Remove the cakes from the oil and let them drain on paper towels to remove excess oil. Serve hot, ideally with a sweet chili sauce for dipping.
