Thai Fish Cakes
SoFishticated
What are Thai Fish Cakes?
Thai fish cakes, or Tod Mun Pla, are flavour-packed patties made from white fish, red curry paste, kaffir lime leaves, and green beans. They’re savoury, slightly spicy, and intensely aromatic—crispy on the outside and tender on the inside. Enjoy them hot with a sweet-chili dipping sauce as a snack, appetizer, or part of a Thai-style meal spread.
You’ll love it if…
…you crave quick, protein-packed snacks with that unmistakable Thai flair.
Why blend in when you were meant to stand out? In a world of bland white fish and white butter sauces, these vibrantly orange Thai fish cakes stick out like a sore thumb. But Thai Fish Cakes don’t care. They know they’re chock full of red Thai paste, green beans and fresh herbs. They’re packing serious flavour and fabulous texture. They don’t play by the rules because they make the rules. In a school of fish, be a fish cake leader not a fish cake follower. Don’t be a big fish cake in a small pond.
I read a lot of inspirational quotes with mountain backgrounds on Pinterest to write this review. Can you tell?
Gather the Ingredients & Prepare the Mixture
Blend the fish, garlic, red curry paste, coriander, and fish sauce into a smooth paste. Transfer to a bowl and mix in the remaining ingredients (except oil).
Shape and Fry
Form into small patties or use spoons to shape if the mixture is loose. Heat oil in a shallow pan and fry the cakes on both sides until golden, flipping a few times for even cooking.
Serve
Serve hot with sweet chilli sauce or your dip of choice.
- Keep the fish really cold before blending. Cold fish blends better and helps the mixture stay firm so the cakes hold their shape when frying.
- Don’t skip the long stir. After blending, give the mixture a good stir with a spoon for a few minutes – it helps develop that signature bouncy texture.
- Slice the green beans super thin. You want a bit of crunch, not big chunks. Thin slices cook fast and give the fish cakes their classic snap.
- Wet your hands before shaping. The mixture’s sticky – a little water on your palms makes it way easier to shape the patties neatly.
Thai Fish Cakes
Ingredients
Equipment
Method
- Puree 400 grams white fish fillets, 2 tablespoons garlic, 1 tablespoon red curry paste, 3 tablespoons coriander leaves and 1 tablespoon fish sauce in a food processor.
- Transfer to a bowl, add the rest of the ingredients except the cooking oil.
- With your hands form the mix into 3″ round patties. Depending on the type of fish you’ve chosen the mixture will be loose or a thick paste. If its thicker you can form it into a patty, if thinner you can use 2 spoons to slide it into the oil.
- In a shallow pan add the oil and bring to medium heat. Let the oil come to temperature. Once the oil is hot enough, add the fish cake mixture, keeping a bit of distance between each cake. After 2 minutes flip the cake and cook the other side. Flip a couple of times at 1 minute intervals until its golden brown and ready to eat.
- Best served with sweet chilli sauce.
FAQ
Firm white fish like cod, tilapia, or basa work well. The key is to use fish with a mild flavor and firm texture. If using frozen fish, ensure it’s thoroughly thawed and patted dry to prevent excess moisture in the mixture.
It’s best to avoid store-bought fish paste for this recipe, as it’s often pre-seasoned and may contain additives. Making your own paste ensures better control over flavour and texture.
Ensure the mixture is well-blended to a sticky consistency. Chilling the mixture for about 30 minutes before shaping can help it firm up. Also, avoid overloading the pan and flip the cakes gently.
Yes, you can prepare the mixture and refrigerate it for up to a day before cooking. Cooked fish cakes can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
Traditionally, they’re served with a sweet chilli dipping sauce and a side of cucumbers. They also pair well with jasmine rice or a light salad for a complete meal (see below).
