Tud Mun Pla

Bouncy fish cakes packed with red curry heat. The zesty aroma of kaffir lime leaves shines through every bite while the green beans provide a distinct crunch.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 318
• Protein: 25 g
• Carbs: 4 g
• Fat: 23 g

Ingredients

• 500 g Atlantic cod ( skinless fillets, well chilled )
• 2 tbsp Thai curry paste red ( ready to use )
• 1 piece Egg ( whole )
• 1 tbsp fish sauce ( for seasoning )
• 1 tsp palm sugar ( grated )
• 6 piece kaffir lime leaves ( destemmed, very finely shredded )
• 100 g Green bean ( cut into thin 2mm rounds )
• 750 ml Peanut oil ( for frying )

Instructions

1. Prepare the fish base

   Blend the cold cod fillets until they form a smooth, sticky paste. The texture must be homogeneous with no chunks left to ensure final elasticity.

2. Season and bind

   Add red curry paste, egg, fish sauce, and palm sugar. Work the mixture vigorously by hand or spatula: the paste should become firm and pull away from the sides of the bowl.

3. Fold in aromatics

   Finely slice the green beans and kaffir lime leaves. Fold them into the mixture until they are evenly distributed.

4. Fry the cakes

   Shape small patties with wet hands. Drop them into peanut oil at 170°C. They should puff up, float to the surface, and reach a uniform golden-brown color.

Chef's tips

• Do not skip the kneading/beating of the paste: this action develops the characteristic bouncy texture of Tud Mun.
• If the paste sticks too much to your fingers while shaping, wet your hands with a bit of cold water.

Storage

Keep for up to 2 days in the fridge. Reheat quickly in a pan to restore the outer crispness without drying out the center.