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Epicurious

Tod Mun

Tod mun—Thai fish cakes—are usually made with mackerel or other dark-fleshed fish, but shrimp are just as good, and most of my friends seem to prefer them made this way. Both mackerel and shrimp have enough natural gelatin to hold together without egg or bread crumbs or mashed potatoes or any of the other binders necessary in so many fish cakes. In fact, they have so much natural gelatin that if you over process the fish it becomes rubbery, which in fact is characteristic of tod mun. My little trick—of pureeing some of the fish and simply chopping the rest—keeps it a little softer; you can do it either way. If you make these with shrimp, they can also be grilled. See page 500 for information on Thai fish sauce (nam pla).

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