Tod mun pla is a classic Thai street snack made by processing fish with green beans and red curry paste, shaping the mixture into small cakes, and frying them without flour. The fish’s natural gelatinous texture holds the cakes together without an added binder. With no added sweetener, it is a dish that children and adults monitoring their blood sugar can enjoy.
Process the sea bass fillet with the red curry paste, egg, and fish sauce until smooth. Add the green beans and pulse briefly to combine.
Refrigerate the mixture for 10 minutes.
With wet hands, shape the mixture into small, flat cakes.
Heat the sunflower oil and fry the cakes until golden brown on both sides. Transfer them to a paper towel.
Chill the mixture in the refrigerator for 10 minutes before shaping the fish cakes; a cold mixture holds its shape better when it hits the hot oil. Allergen: contains fish.
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