Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tod Mun Pla
Springy, golden fish cakes fragrant with red curry paste and kaffir lime leaves, pan-fried until crisp — serve with sweet cucumber relish for the perfect Thai starter.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
7 steps- 1
In a food processor or by hand, work the minced fish with red curry paste, egg, fish sauce, and sugar until the mixture turns pale, sticky, and elastic, slapping it against the bowl repeatedly to develop a springy texture.
- 2
Fold in the sliced kaffir lime leaves and long beans by hand so they stay distributed without overworking the paste.
- 3
Wet your hands with water and shape the mixture into flat patties about 2 inches wide and 1/2 inch thick, setting them on an oiled tray as you go.
- 4
Heat about 1/2 inch of oil in a wide pan over medium heat and fry the patties in batches for 3 to 4 minutes per side, until deeply golden and springy to the touch, adjusting heat so they cook through without burning.
- 5
Drain the fried fish cakes on a rack or paper towels.
- 6
For the relish, combine rice vinegar, sugar, and salt in a small pot and simmer until slightly syrupy, then cool and stir in the diced cucumber and crushed peanuts just before serving.
- 7
Serve the warm fish cakes with the sweet cucumber relish spooned alongside for dipping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving175
Calories
25 g
Protein
10 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tod mun pla are Thai fish cakes, bouncy patties of minced fish whipped with red curry paste and threaded with kaffir lime leaf and long beans. Their springy, almost rubbery bite comes from kneading the fish paste until it tightens. They are a beloved snack and appetizer, served with a sweet, tangy cucumber relish.
Listahan note
This version leans on red curry paste and kaffir lime leaf for fragrance, and stresses the kneading step that gives the cakes their signature bounce.
Technique cues
- Knead or pulse the fish paste with the curry paste until it turns sticky and springy, which gives the cakes their bouncy bite.
- Fold in finely sliced long beans and kaffir lime leaf last so they stay distinct in the cakes.
- Fry in oil hot enough that the cakes puff and set quickly without absorbing grease.
Kitchen flow
- Parallel prep
- Slice the lime leaf and long beans and make the dipping relish while the fish paste chills, which firms it for shaping.
- Make-ahead
- Shape the cakes and refrigerate a few hours ahead so they hold together better when fried.
- Leftover move
- Reheat leftover cakes in a hot oven or air fryer to re-crisp, then tuck into rice bowls or wraps.
- Cleanup rhythm
- Let the frying oil cool fully before straining and discarding, and wipe splatter while the pan is warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
white fish
the base
Purpose: Firm white fish minced fine forms the bouncy body of the cakes.
Handling: Process to a paste and knead until sticky and springy.
Adaptation: Shrimp or a fish-shrimp blend for extra bounce.
red curry paste
the flavor core
Purpose: Red curry paste gives the cakes their warm spice and red hue.
Handling: Blend into the fish paste until evenly distributed.
Adaptation: A milder Thai curry paste if you prefer less heat.
kaffir lime leaves
the signature aroma
Purpose: Finely sliced lime leaf gives an unmistakable citrus fragrance.
Handling: Remove the central stem and slice into hair-thin ribbons.
Adaptation: A little lime zest if lime leaves are unavailable.
long beans
the texture
Purpose: Thinly sliced long beans add a fresh crunch through the soft cakes.
Handling: Slice into thin rounds and fold in at the end.
Adaptation: Regular green beans, finely sliced.
fish sauce
the seasoning
Purpose: Fish sauce seasons the paste with savory depth.
Handling: Blend a measured amount into the paste.
Adaptation: Light soy plus a pinch of salt.
egg
the binder
Purpose: A little egg helps the paste hold together while frying.
Handling: Blend into the fish paste before shaping.
Adaptation: A spoonful of cornstarch slurry for an egg-free bind.
Technique notes
- Knead the paste until it feels tacky and springs back; that protein development is what gives the bouncy texture.
- Wet your hands when shaping so the sticky paste forms clean patties.
- Fry a test cake first to check seasoning and that the oil is at the right temperature.
Ingredient swaps
- Gluten-free direction
- Bind with a cornstarch slurry instead of any flour and serve with a gluten-free dipping sauce.
- Lower-heat direction
- Use a milder curry paste or cut it with a little extra fish for a gentler cake.
- Air-fryer direction
- Brush the cakes with oil and air-fry for a lighter result than deep-frying.
Serve alongside
- Ajad cucumber relish
- Sticky rice
- Som tum (papaya salad)
- Sweet chili sauce
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked fish cakes up to 3 days and re-crisp in a hot oven or air fryer. The shaped raw paste can be frozen for up to a month; fry from chilled or thawed. Avoid microwaving, which makes them soft and rubbery.
Equipment
- Food processor
- Deep skillet or wok for frying
- Spider strainer
- Instant-read or oil thermometer
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