Tod Mun Plah Grai (Fried Fish Cake Thai Style) is another popular recipe for those who like to have fish. In addition to being easy to find to eat and for sale in a busy general community area Tod Mun Plah Grai is also an easy dish to make on your own at home. Or if inconvenient to make it yourself, you can buy it pre-made and then fry it yourself.
How to make Tod Mun Plah Grai so tasty and delicious, here are some tips and steps to do.
- 300 grams (10 ounces) Notopteridae fish meat (you can substitute any mild white fish), crushed or finely chopped
- 3 Tbsp red curry paste
- 1 cup long yard beans, finely chopped
- 5 kaffir lime leaves, finely sliced
- 1 egg
- 1 Tbsp fish sauce
- 1 Tbsp sugar
- ½ tsp salt, bring to thawed in 1 Tbsp ice cold water
- Vegetable oil for deep frying
How to do…
1. Bring the Notopteridae fish meat, red curry paste, long yard beans, kaffir lime leaves, and egg to mix and knead together until sticky.
2. Season with fish sauce, sugar and salted water and knead until sticky and well mixed.
3. Add the vegetable oil into the wok and place it on medium heat. When the oil is hot then reduce the heat to low. Then put the Tod Mun in to fry, by making it into a thumb sized ball and spread it out into a flat disk about 1 cm thick and 1 ½ -2 inches in diameter. Fry until it cooks and turns golden on both sides. When it is cooked, scoop it up to drain out the oil. Arrange on a plate and serve with the sauce.
The sauce ingredients
- ½ cup Thai sweet chili sauce
- 2 small cucumbers
- ½ -1 tsp pounded fresh Thai chili (depends on whether you like more or less spicy)
- 2 Tbsp grounded roasted peanuts (optional, depends on your preference)
- 2 coriander stalks, coarsely chopped
How to do the sauce…
1. Wash cucumbers with water thoroughly. Then cut in half lengthwise and thinly slice crosswise.
2. Add Thai sweet chili sauce into a mixing bowl. Follow with cucumber, fresh Thai chili, peanuts and coriander. Stir well. Then serve with Tod Mun.
Immerse the bowl that holds the Tod Mun mixture in crushed ice or refrigerate it over night. And then fry it the next day, so this will allow Tod Mun to inflate, rise, and look delicious.