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Tod Mun Goong: A Taste of Thailand in Every Bite

The first time I tasted Tod Mun Goong, Thai fish and shrimp cakes, was at a bustling night market in Bangkok. The air was thick with the scent of spices, grilling meats, and exotic fruits. I remember the vendor, a smiling woman with decades of culinary wisdom etched on her face, expertly flipping these golden-brown patties in a wok filled with hot oil. The crispy exterior gave way to a soft, flavorful interior, and the accompanying cucumber dipping sauce was the perfect blend of sweet, sour, and spicy. It was a revelation—a symphony of textures and tastes that transported me to a different world, a world I’ve tried to recreate in my own kitchen ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Yield: About 24 cakes
Dietary Type: Pescatarian

Ingredients

½ lb cod or other white flakey fish
½ lb shrimp, peeled
½ medium onion
¼ cup loosely packed cilantro
6 ounces green beans
2 tablespoons cornstarch
1 tablespoon fish sauce
1 ½ tablespoons red curry paste
1 egg
½ teaspoon sugar
Oil, for pan frying

Cucumber Dipping Sauce

1 pickling cucumber
1 shallot
1-2 Thai red chili peppers (the tiny bird peppers)
¼ cup water
¼ cup rice vinegar
2 tablespoons sugar
1 ½ tablespoons finely chopped peanuts

Equipment Needed

Food processor
Large bowl
Frying pan
Paper towels
Small bowl

Instructions

Prepare the Aromatics: In a food processor, pulse the onion and cilantro until finely chopped. Transfer the mixture to a large bowl.
Process the Seafood: Process the cod or other fish until it forms a paste. Then, add the shrimp and process until mostly pasty but still somewhat coarse. A little texture is desirable. Add the fish and shrimp mixture to the bowl with the onion and cilantro.
Prepare the Green Beans: Finely slice the green beans into approximately 1/8” pieces. Alternatively, you can pulse them in the food processor until finely chopped. Add the green beans to the bowl.
Create the Binding Agent: In a separate small bowl, mix the cornstarch with the fish sauce. Then, add the red curry paste, egg, and sugar. Whisk until well combined.
Combine Everything: Add the cornstarch mixture to the large bowl with the fish, shrimp, vegetables, and aromatics. Mix everything together very, very well. This is crucial for the patties to hold their shape.
Heat the Oil: Heat a generous amount of oil in a frying pan over medium heat. The oil should be hot enough that a small piece of the fish mixture sizzles gently when dropped in.
Form and Fry the Cakes: Use a tablespoon to form small (approximately 2-inch) patties. Gently place the patties in the hot oil, being careful not to overcrowd the pan.
Fry Until Golden: Fry the cakes until golden brown on the bottom, about 3-4 minutes. Carefully flip them over and fry the other side until golden brown and cooked through, another 3-4 minutes. The internal temperature should reach 145°F (63°C).
Drain and Serve: Remove the fish cakes from the pan and drain them on paper towels to remove excess oil. Serve hot with the Cucumber Dipping Sauce.
Prepare the Cucumber Dipping Sauce: Cut the cucumber lengthwise into quarters, and then thinly slice. Place the sliced cucumber in a small bowl.
Add the Shallots and Chilies: Chop the shallots and finely chop the Thai red chili peppers, removing some of the seeds and membranes if you prefer a milder sauce. Add the shallots and chilies to the bowl with the cucumber.
Make the Sweet and Sour Mixture: In a small saucepan, boil the water, rice vinegar, and sugar together for a few minutes, until the sugar is dissolved.
Combine the Sauce: Pour the hot vinegar mixture over the chopped vegetables in the bowl. Refrigerate to cool.
Garnish and Serve: Just before serving, add the finely chopped peanuts to the Cucumber Dipping Sauce.

Expert Tips & Tricks

Don’t over-process the shrimp: Leaving the shrimp slightly coarse gives the cakes a better texture.
Chill the mixture: Refrigerating the fish and shrimp mixture for about 30 minutes before frying helps the patties hold their shape better.
Test the oil temperature: Before frying all the cakes, test the oil temperature with one patty. If it browns too quickly, reduce the heat. If it doesn’t brown enough, increase the heat.
Adjust the spice level: For a spicier kick, add more red curry paste or use more Thai chilies in the dipping sauce. For a milder flavor, reduce the amount of red curry paste or remove the seeds and membranes from the chilies.
Make it ahead: The fish cake mixture and the cucumber sauce can be made a day in advance. Store them separately in the refrigerator.

Serving & Storage Suggestions

Serve Tod Mun Goong immediately while they are hot and crispy, with a generous amount of the Cucumber Dipping Sauce. These are delicious as an appetizer or a light meal alongside steamed rice and a fresh vegetable stir-fry.

Storage: Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. The Cucumber Dipping Sauce can also be stored in the refrigerator for up to 3 days.

Reheating: To reheat, you can bake the fish cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a frying pan with a little oil over medium heat until crispy. Microwaving is not recommended as it can make them soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	6g	8%
Saturated Fat	1g	5%
Cholesterol	45mg	15%
Sodium	250mg	11%
Total Carbohydrate	8g	3%
Dietary Fiber	1g	4%
Sugars	4g	–
Protein	9g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

All Fish Cakes: If you prefer, you can use all fish instead of shrimp. Flounder or other mild white fish work well.
Spice It Up: Add a pinch of cayenne pepper to the fish cake mixture for extra heat.
Herb Variations: Experiment with different herbs such as Thai basil or mint for a different flavor profile.
Vegetarian Option: Substitute the fish and shrimp with finely chopped firm tofu and add a tablespoon of soy sauce for extra umami flavor. Ensure to press the tofu well to remove excess moisture.

FAQs (Frequently Asked Questions)

Q: Can I freeze the fish cakes?
A: Yes, you can freeze the uncooked fish cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Q: What can I use instead of fish sauce?
A: If you don’t have fish sauce, you can substitute it with soy sauce or tamari. However, fish sauce provides a unique umami flavor that is hard to replicate perfectly.

Q: How do I prevent the fish cakes from sticking to the pan?
A: Make sure the pan is well-oiled and heated properly before adding the fish cakes. Also, avoid overcrowding the pan.

Q: Can I bake the fish cakes instead of frying them?
A: Yes, you can bake them for a healthier option. Preheat your oven to 375°F (190°C), place the fish cakes on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.

Q: How long does the cucumber dipping sauce last?
A: The cucumber dipping sauce can be stored in the refrigerator for up to 3 days. The flavors will meld together even more over time.

Final Thoughts

Tod Mun Goong is more than just a recipe; it’s an experience—a taste of Thailand that you can create in your own kitchen. Don’t be intimidated by the ingredients or the process. With a little practice, you’ll be whipping up these delicious fish and shrimp cakes in no time. Whether you’re hosting a party, looking for a quick and easy dinner, or simply craving a taste of Southeast Asia, Tod Mun Goong is sure to impress. So, gather your ingredients, get cooking, and let me know how yours turn out. And consider pairing it with a refreshing Thai iced tea for an authentic culinary journey!

Tod Mun Goong ( Thai Fish and Shrimp Cakes ) Recipe