Pat dry the fish fillet. Cut into smaller chunks. In a food processor, blend the fish fillet until a smooth paste forms.
Transfer the fish paste to a large bowl. Add red curry paste, egg, fish sauce, sugar, long beans, kaffir lime leaves, and all-purpose flour. Mix well until all ingredients are evenly combined and the mixture is slightly sticky.
Lightly oil your hands to prevent sticking. Take a spoonful of the fish mixture and flatten it into a small, round patty, about 0.5 inches thick and 2-3 inches in diameter. Repeat until all mixture is used.
Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).
Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the fried fish cakes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve the Tod Mun Pla hot with sweet chili sauce. Garnish with crushed roasted peanuts and diced cucumber if desired.
Cook this in the app — save it & get tonight’s menu
Get the app
