Tod Mun Pla Recipe

Fish paste: A smooth blend of fish, often used in Asian cooking to provide a rich, umami flavor.

Red curry paste: A spicy and aromatic paste made from red chilies, garlic, lemongrass, and other spices, essential for Thai cuisine.

Green beans: Fresh and finely chopped, they add a crunchy texture to the fish cakes.

Fish sauce: A salty and savory liquid made from fermented fish, used to enhance the umami flavor.

Sugar: Adds a touch of sweetness to balance the savory and spicy elements.

Oil: Used for frying the patties to a golden brown perfection.

When mixing the fish paste and red curry paste, ensure that you knead the mixture thoroughly with your hands. This helps to incorporate the flavors evenly and gives the tod mun pla a better texture. Additionally, when shaping the patties, wet your hands slightly to prevent the mixture from sticking to your fingers, allowing you to form uniform patties more easily.

• fish paste - Substitute with shrimp paste: Shrimp paste provides a similar texture and umami flavor, making it a suitable alternative.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a milder flavor but can still provide the necessary spice and depth.

• green beans - Substitute with snow peas: Snow peas offer a similar crunch and mild flavor, making them a good replacement.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar salty and umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the tod mun pla patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled patties in an airtight container, separating each layer with parchment paper to prevent them from sticking together.

• Store the container in the refrigerator if you plan to consume the patties within 2-3 days. For longer storage, place the container in the freezer.

• When freezing, ensure the container is tightly sealed to prevent freezer burn. You can also use a vacuum sealer for optimal freshness.

• To reheat refrigerated tod mun pla, preheat your oven to 350°F (175°C). Place the patties on a baking sheet and heat for 10-15 minutes until warmed through.

• For frozen patties, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking at 350°F (175°C) for 20-25 minutes.

• If you prefer a crispier texture, consider reheating the patties in a frying pan with a small amount of oil over medium heat until they are heated through and crispy on the outside.

• Always check the internal temperature of the patties to ensure they are thoroughly heated before serving. They should reach an internal temperature of 165°F (74°C).

• Serve the reheated tod mun pla with a fresh side of sweet chili sauce for dipping to enhance the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Tod Mun Pla patties on a baking sheet lined with parchment paper.
  3. Cover the patties with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet.
  3. Place the Tod Mun Pla patties in the skillet.
  4. Cook for about 3-4 minutes on each side, or until they are heated through and crispy.

• Microwave Method:

  1. Place the Tod Mun Pla patties on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Tod Mun Pla patties in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat for an additional 1-2 minutes if necessary.

• Mixing bowl: A large bowl used to combine the fish paste, red curry paste, green beans, fish sauce, and sugar.

• Frying pan: A pan used to heat the oil and fry the patties until golden brown.

• Spatula: A tool used to flip the patties in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried patties.

• Measuring spoons: Used to measure the red curry paste, fish sauce, and sugar accurately.

• Knife: Used to finely chop the green beans.

• Cutting board: A surface used to chop the green beans.

• Plate: Used to serve the hot patties with a side of sweet chili sauce.

Prepare ingredients in advance: Chop the green beans and measure out the fish paste, red curry paste, fish sauce, and sugar ahead of time.

Use a food processor: Blend the fish paste and red curry paste together quickly in a food processor for a smoother mixture.

Shape patties uniformly: Use a small ice cream scoop to portion out the mixture evenly, ensuring all patties cook at the same rate.

Preheat the oil: Start heating the oil while you shape the patties to save time.

Batch frying: Fry multiple patties at once, but don't overcrowd the pan to ensure even cooking.