Thai Fish Cakes Recipe (Tod Mun Pla) ทอดมันปลา – Hot Thai Kitchen!
A classic recipe, these red-curry-flavoured fish cakes can be found everywhere in Thailand! The preparations are really simple, the hardest part is getting the right fish. Go with something super tender and you’ll be fine. I’m using basa and it worked out great!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Thank you for watching!
The end result cakes look delicious, in preparation, not so much. Made me hungry, I guess I'll nuke a frozen burrito now.
I love your Thai Cooking show your tube channel
My sister is good cook she from Cambodia and she send me a lot of Thai fish cakes she make them by hand send me a package
I’ve already have Thai fish cakes make can I make the fish sauce to go with it serve with rice noodles and lettuce and cucumbers
Can i use trout as my fish ?
whoa…………..we can't get Catfish in Canada?! challenge accepted?
I love her smile.
This looks fantastic
Thanks for your recipe
Basa is tasteless.
Palin, Basa fish is a kind of catfish. Is there a more Kosher alternative that tastes similar? The recipe, however, sounds delicious!
i like the dry one better …
I used fresh rainbow trout, white fleshed fish, and my own red curry paste. Fab. Thanks for the videos and such great info on ingredients and techniques.
Can you give some advice on keeping these and cooking from frozen/defrost etc?
looks yummy
Featherback fish is the best fish for fish cake, we uses those in VN also. The north add dill plant for aroma, delicious for noodle soup. I'll try your Thai recipe, looks amazing also.
Hi 👋 how can I store these cakes? By freezing? & Deep fry or bake later? Thanks.
FYI; Basa is not a heathy fish to consume.
Hi and thank you my Thai mum absolutely love these
OK I make . 🐠 🐠 🐠 🐠 🦈
Iwhere I was working before it was a plant and it's lots of bugs their and thorns I pick it up some leaves I forget what type of tree was that but the leaves looks like lemon thanks I love it your voice thanks
I always used rice flour for Thai fish cakes. Is it better without? Yours look great. Will try