Thai Fish Cakes (Tod Mun Pla)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried fish cakes bound with curry paste and egg, studded with green beans. Served with sweet chili sauce, cucumber, and cilantro. Savory, aromatic, and a perfect appetizer or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound white fish fillet (, cut into 1-inch (2.5-cm) pieces (Footnote 1))
- 2.6 ounces red curry paste
- 2 large egg whites
- 1 tablespoon fish sauce ((or soy sauce if you don’t like fish sauce))
- 1 tablespoon sugar
- 1 cup thinly sliced green beans (*Footnote 2) ((Optional))
- Vegetable oil for frying ((*Footnote 3))
- Lime wedges (, for serving)
- 1/2 cup Thai sweet chili sauce
- 1 Persian cucumber (, seeded and small diced )
- 2 tablespoons roasted peanuts (, chopped)
- 2 tablespoons cilantro (, minced)
- 1 teaspoon fish sauce
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1407mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 509mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.