Thailand | Appetizers | Fish Deep Frying

Tod Mun

(Thai fish cakes)

Yield: 4-5 servings


INGREDIENTS PREP AMOUNT
Fish filets, catfish or other white fish skinless, boneless 1 lb
Egg beaten 1 each
Fish sauce 1 Tbsp
Red curry paste 1 Tbsp
     
Oil   for deep frying

METHOD

Basic Steps: Puree → Fry
  1. Add all the ingredients to a food processor and puree till smooth.
  2. Heat the oil over medium-high flame till it shimmers. Drop spoonfuls of the fish paste into the hot oil and flatten into patties. Fry till browned, then flip over and browned on the second side. Repeat to use up all the paste, removing finished patties to a paper-towel-lined plate.
  3. Serve hot as an appetizer with arjard dipping sauce.

VARIATIONS

  • The following can be stirred into the fish paste after it is pureed: 1 Tbsp minced galangal; 3-5 shredded kaffir lime leaves; 5-6 cooked green beans.
  • Tod Mun Kung: Substitute peeled, deveined shrimp for half the fish.

NOTES

  • This is one of the most popular Thai appetizers or snacks. It hails from the northern reaches of the country.