Keeping Farce consistently cold
Cold fish binds better and remains more juicy. If the mixture is warm when mixing, cool bowl before forming for another 10 minutes.
Thai Recipe
Tod mun pla
Very cold, dry fish fillet is processed until a sticky, malleable farce is formed. A sample cloth clarifies salt and heat before baking.
Total time
50 min
Calories
510 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Thai fish chicks with red curry paste
Tod Mun Pla differs from breaded fish fricadelles due to their elastic, juicy structure. For this purpose, delicate white fish is processed very cold and dry until the natural fish protein forms a sticky farce. Red curry paste, finely cut long beans and Makrut limette leaves give the typical taste. Since curry pastes are different salty, a small sample chick is first fried. A sweet-acid cucumber dip complements the warm chicks.
Lunch
Dinner
Fish
Vegetables
Recipe
Tod mun pla
Tod Mun Pla are Thai fish chicks with red curry paste, long beans, mackerel limette leaves and basil, served with cucumber chilli dip.
Ingredients
4 servings
Method
-
1
Cook sweet sour dip
Roughly puree garlic, chilli, sugar, vinegar, water and salt. Simmer syrupy for 4 to 5 minutes and let cool completely.
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2
Dry fish thoroughly
Stuffed fish several times with kitchen paper dry and put in the freezer for 10 minutes. Excess water would make the farce soft.
-
3
Process fish farce sticky
Finely crush the fish, initially 50 g curry paste, egg yolk and sugar in the food processor. Process for another 2 to 3 minutes until the mixture shines, sticks and keeps its shape on a spoon.
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4
Add vegetables and flavours
Mix the slices of beans, mackerel limette leaves and basil evenly under the cold fish farce with a sturdy spoon.
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5
Fry test chicks
Fry a teaspoon of farce in a small amount of oil completely and taste. Only use remaining curry paste or fish sauce in the raw mass if necessary.
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6
Bake chicks in portions
Heat oil to 170 °C. Moisten hands and spoons with cold water, form a heaped tablespoon of farce flat and cook for about 2 minutes golden brown to at least 63 °C per side.
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7
Completing dip fresh
Mix only the amount of sauce needed to eat with cucumber, shallots and peanuts. Drain Death Mun Pla briefly on a grid and serve hot.
Kitchen know-how
Tips for Tod mun pla
Dip fish really dry
Especially thawed fish contains a lot of water. Too damp farce can be formed badly and results soft instead of feathering chicks.
Variations
How to adapt this recipe
Cover a coated pan only thinly with oil and fry the flat chicks at medium heat for about 2 minutes per side.
Reduce curry paste to 35 g and add additional Thai basil. The sample can remains important to adjust the amount of salt.
Nutrition per serving
510kcal
33.0 gCarbohydrates
39.0 gProtein
25.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tod mun pla
Delicate, not too solid whitefish fillet like Basa or catfish works well. Very solid fish results in more compact, less soft chicks.
The fish was too wet, not cold enough or was processed too short. Dry well and mix until the farce becomes visibly sticky.
Curry pastes contain different amounts of salt and chilli. Only a cooked sample can be sure whether fish sauce or other paste is needed.
Yes. Covered at most one day very cold storage. Beans and herbs can release some water, therefore fresh preparation is best textually.
Add cucumber, shallots and peanuts to the chilled chilli sauce shortly before serving. In the sauce, they become soft when stored for a longer time.
Keep cooking