Thai Spicy Fish Cake (Tod Mun)
  • 1 pound fish filets (no bones)
  • 3 tablespoons red curry paste
  • 4 tablespoons fish sauce
  • 4 eggs
  • 6 tablespoons cornstarch
  • ½ teaspoon baking soda
  • 12-14 leaves Thai Basil, very thinly sliced
  • Oil for deep frying
  1. Add all the ingredients except the oil in a food processor and blend until smooth. Get your oil hot, and make the paste into patties that are about 2 inches in diameter and 1 inch thick. Working with wet hands makes this job easier. Deep fry until golden-brown then drain on paper towels. These are great fresh out of the oil, but you can store in an airtight container and reheat them. I made these the day before and they also freeze well. Serve them with cucumber salad.
Recipe by Have You Eaten, SF? at