Tod Mun Recipe

These fish cakes can be a meal in themselves, when served with steamed rice and Thai style mixed greens & cucumber sauce and you can make them with any form of protein or tofu not just seafood.

1 pound firm white fish or even chicken, pork or beef

2 tablespoons fish sauce or shrimp paste

1 teaspoon sugar adjust to taste

1 teaspoon garlic cloves, adjust to taste

2 tablespoons prepared red curry paste, to taste

2 tablespoons cilantro, to taste

1 teaspoon ginger

1 teaspoon chili paste, jalapenos, or cayenne

3 each eggs, to taste

1 teaspoon Kaffir lime zest, regular works

1 teaspoon Laos, Ka, or Galangal

2 tablespoons cornstarch

4 ounces green beans, sliced

  1. Process fish but do not puree, remove and reserve
  2. Add all the rest of the ingredients except BEANS and process smooth
  3. Add the fish to the mixture and process UNTIL JUST MIXED remove and bowl
  4. Fold sliced green beans into mix and shape into “mini burgers”
  5. Fry in 1 inch oil at 375 degree till browned on both sides
  6. Serve with the following Thai cucumber sauce recipe



3 ounces white or rice wine vinegar

1 teaspoon sugar

1 tablespoon fish sauce, to taste

4 ounces each diced cucumber & red onion

1 ounces shredded carrot


  1. Combine sugar & vinegar in pan and boil to syrupy state: cool
  2. Add remaining ingredients and eat as a condiment on anything
  3. OR you can use some pre made Thai chili sauce for chicken, just add the veggies







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