Kue Ikan Thailand (Tod Mun Pla)

Name: Kue Ikan Thailand (Tod Mun Pla)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 8 oz (230g) fish paste (I used store-bought frozen fish paste); 1/2 egg (beaten); 2 tbsp Thai red curry paste (Mae Ploy brand or Maesri brand); 5 snake beans (or long beans, thinly sliced); 5 kaffir lime leaves (cut into fine thin strips)

Thai fish cake, or 'Tod Mun Pla,' is a flavorful and easy-to-make appetizer. With a crispy outside and tender inside, it's perfect for everything from parties to quick weeknight snacks.

⏱ 20 min 🔨 Prep 10min 🔥 Cook 10min 📊 Easy 🍽 2 servings ⭐ 4.7 (19) 👁 6

Ingredients

2 servings

8 oz (230g) fish paste (I used store-bought frozen fish paste)
1/2 egg (beaten)
2 tbsp Thai red curry paste (Mae Ploy brand or Maesri brand)
5 snake beans (or long beans, thinly sliced)
5 kaffir lime leaves (cut into fine thin strips)

Instructions

In a small bowl, mix all the ingredients to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
Heat up a pot of oil. Wet your hands and pick up some fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it into a patty. Drop it into the hot oil and fry until golden brown.
Repeat the process with the remaining fish paste. Alternatively, you can prepare all the fish paste first and then deep-fry them all at once.
Serve the fish cakes hot with Thai cucumber salad.

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