Tod Mun Recipe

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My favorite! As a little kid, I was fascinated by the Tod Mun stall at markets, seeing the fish cakes puff up and float in hot oil. The lady would form the patties by dropping a spoon full of fish paste into a circular, 2 inch in diameter bamboo sleeve. She would quickly level the cake and scrape it off into the wok full of hot oil. A few seconds later, the round patties floated to the top all puffy. But they only stayed puffy until they were scooped out of the wok. As they cooled, they went back down to their previous size. I called them the ‘deceitful tod mun’.

Tod Mun is eaten as a snack or appetizer in Thailand. But as with many Thai appetizers, Tod Mun can be eaten with rice as a main course.

3 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Tips and Techniques

  • If you can't find kaffir lime leaves, omit them. Dry ones won't do the trick.
  • If the mixture is not well mixed, Tod Mun will not be chewy when cooked. It will tend to break easily. Inconsistent results can also come from the wrong type of fish or how fresh the fish is.
  • You can substitute Red Curry Paste for Basic Red Curry Paste.
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Tod Mun Sauce

Nam Jim Tod Mun น้ำจิ้มทอดมัน
4 Servings, Prep Time: 5 Minutes, Total Time: 5 Minutes

Tips and Techniques

As always with Thai food. Add a little more of red pepper sauce if you like it hot. Or add a little more of the sugar if you like it sweet. Tasting is the key.

In Thailand, many people avoid peanuts because of its link to cancer. So, in our household we substitute other nuts like almonds for peanuts.

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