Keeping farce consistently cold
Cold fish binds better and stays juicier. If the mixture is warm during mixing, bowl before forming another 10 minutes to cool.
Thai Recipe
Tod mun pla
Very cold, dry fish fillet is processed until a sticky, malleable farce is created. A sample cloth clarifies salt and spiciness before baking.
Total time
50 min
Calories
510 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Thai fish pie with red curry paste
Tod Mun Pla differ from breaded fish meatballs by their elastic, juicy structure. For this, tender white fish is processed very cold and dry until the natural fish protein forms a sticky farce. Red curry paste, finely chopped long beans and makrut lime leaves give the typical taste. As curry pastes are salty to different degrees, a small sample cake is first fried. A sweet and sour cucumber dip complements the warm cakes.
Lunch
Dinner
Fish
Vegetables
Recipe
Tod mun pla
Tod Mun Pla are Thai fish cakes with red curry paste, long beans, macaroon lime leaves and basil, served with cucumber and chilli dip.
Ingredients
4 servings
Method
-
1
Cooking Sweet and Sour Dip
Puree garlic, chillies, sugar, vinegar, water and salt until coarsely pureed. Simmer syrupy for 4 to 5 minutes and let cool completely.
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2
Dry fish thoroughly
Pat defrosted fish dry several times with kitchen paper and place in the freezer for 10 minutes. Excess water would soften the farce.
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3
Fish farce
Finely chop fish, 50 g curry paste, egg yolk and sugar in the food processor. Process for a further 2 to 3 minutes until the mixture shines, sticks and holds its shape on a spoon.
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4
Working in vegetables and flavours
Stir the sliced beans, macaroon lime leaves and basil evenly into the cold fish sauce with a sturdy spoon.
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5
Trial cake frying
Fry a teaspoon of charcuterie in a little oil and taste. If necessary, only mix the remaining curry paste or fish sauce into the raw mixture.
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6
Bake the cakes in portions
Heat oil to 170 ° C. Wet hands and spoons with cold water, flatten one heaped tablespoon of Farce and cook for about 2 minutes on each side until golden brown and at least 63 ° C.
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7
Dip freshly finished
Mix only the amount of sauce needed for food with cucumber, shallots and peanuts. Drain Tod Mun Pla briefly on a grill and serve hot.
Kitchen know-how
Tips for Tod mun pla
Dab fish really dry
Above all, defrosted fish contains a lot of water. Too moist farce is difficult to form and produces soft instead of springy cakes.
Variations
How to adapt this recipe
Cover a nonstick pan with oil and fry the flat cakes over a medium heat for about 2 minutes on each side.
Reduce the curry paste to 35 g and add additional Thai basil. It is important to keep the sample cake to adjust the salt content.
Nutrition per serving
510kcal
33.0 gCarbohydrates
39.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tod mun pla
Tender, not too firm white fish fillet like basa or catfish works well. Very firm fish results in more compact, less soft nests.
The fish was too wet, not cold enough or processed too short. Dry well and blend until the farce becomes visibly sticky.
Curry pastes contain different amounts of salt and chilli. Only a cooked sample can be used to determine whether fish sauce or other paste is necessary.
Yes. Cover and store very cold for at most one day. Beans and herbs can release a little water, so fresh preparation is best.
Just before serving, add the cucumber, shallots and peanuts to the cooled chilli sauce. Soften in the sauce for a longer time.
Keep cooking