Thai Fish Cake (Tod Mun Pla ทอดมันปลา) is a delicious typical street food found commonly in Thailand as well as in restaurants. Now you can make it with a few simple ingredients.
Add all ingredients into the blender and blend at high speed. Once paste is consistently blended and quite smooth, the paste is ready.Optional to add salt as seasoning. For detailed steps, you may check out this recipe.
Wash 5-6 French beans, trim off both ends, and chop french beans into 2mm pieces.
5-6 French beans
Wash 5-6 kaffir lime leaves. Remove the stem in the middle. Stack the leaves and roll them up, slice the leaves thinly.
5-6 kaffir lime leaves
Use a metal spoon to scrape 400g white snapper meat away from the skin. Carefully remove any remaining bones. Note: to add some springiness to the meat, lift up the meat and slam it back to the plate a few times.
400 g white snapper fish
Place the fish meat into a food processor. Add 1 egg yolk.
Add 3 tbsp red curry paste. Start blending at high speed until well-mixed. Optional: add fish sauce as seasoning. For this recipe, I omitted it as the curry paste is already quite heavy in flavour.
3 tbsp red curry paste
Scoop out the fish mixture into a bowl and add the kaffir lime leaves and French beans, and mix well.
Wet your fingers and shape each scoop of fish cake paste into a 8-10mm thick patty. Note: using wet fingers will make the handling of the fish cake paste easier as it does not stick as much.
Heat cooking oil in a frying pan over medium heat. Place the fish cake patties into the pan and fry a few minutes on each side until the fish cakes turn golden brown. Flip 2-3 times to ensure even cooking.