Thai fish cakes (Tod Mun Pla) are a beloved street food, packed with aromatic red curry paste, kaffir lime leaves, and fresh herbs. When made well, they are light, bouncy, and bursting with bold flavors. But when done poorly? Well, let’s just say I’ve had my fair share of disappointments—one of the worst being a greasy, congealed mess served in a plastic bag on Silom Road.
This recipe is everything a good Thai fish cake should be—crispy on the outside, tender and springy inside, and paired with a bright, tangy cucumber relish to balance the richness. Whether you’re making them as a snack, appetizer, or part of a Thai feast, these fish cakes will take your taste buds on a far better journey than that unfortunate street food experience.
The equipment you will need to make your Thai fish cakes with cucumber relish
Knife and chopping board – for finely slicing kaffir lime leaves and prepping ingredients.
Food processor – to blend the fish and seasonings into a smooth paste.
Mixing bowl and spoon – for combining the fish mixture and ensuring even seasoning.
Ice cream scoop (or spoon) – to portion the fish cakes evenly for consistent cooking.
Frying pan or wok – for deep or shallow frying to achieve crispy, golden fish cakes.
Ingredients you will need
White fish fillets – (e.g., barramundi, snapper, or cod). Types of fish vary depending on your location. Choose a fish with white flesh that isn’t oily for the best results.
Red curry paste – Use your favourite brand or homemade paste
Egg – Not too large. It helps to bind the ingredients and make the cakes fluffier in texture.
Fish sauce – Your favourite brand. I use the Squid brand.
Sugar – Is used to balance the saltiness of the fish sauce and the heat of the curry paste.
Kaffir lime leaves – With their intense citrus fragrance and the distinctive Thai aroma and character.
Green beans – Add texture and visual appeal. Snake beans are used if available, but green French beans will do.
Vegetable oil – For cooking.
How to make Thai fish cakes
1.Weigh and measure all the ingredients
2.Dice the fish, green beans and finely chop the kaffir lime leaf.
3.Blend and puree the fish in a food processor.
4.Place in a mixing bowl large enough to mix all the ingredients
5.Beat the egg
6.Mix all the dry ingredients together
7.Then mix the egg and fish sauce until incorporated. Whip it by hand until it is smooth and fluffy.
8.Portion the cakes with an ice cream scoop
9.Flatten the cakes and place on plastic wrap of baking paper to avoid sticking.
10.Cook in a frying pan with approx 5 ml of vegetable oil until golden brown.
Thai fish cakes
Equipment
- 1 chopping board
- 1 knife
- 1 food processor
- 1 Mixing bowl
- 1 wooden spoon
- 1 ice cream scoop for measuring
- 1 frying pan to cook the fishcakes
Ingredients
- 600 g White fish fillets white non oily fish
- 140 g Red curry paste
- 1 55g Egg
- 100 g Snake or green beans
- 6 g Kaffir lime leaf
- 60 g white sugar
- 40 g Fish sauce
Instructions
- Weigh and measure all the ingredients
- Dice the fish, green beans and finely chop the kaffir lime leaf.
- Blend and puree the fish in a food processor.
- Place in a mixing bowl large enough to mix all the ingredients
- Beat the egg
- Mix all the dry ingredients together
- Then mix the egg and fish sauce until incorporated. Whip it by hand until it is smooth and fluffy.
- Portion the cakes with an ice cream scoop
- Flatten the cakes and place on plastic wrap of baking paper to avoid sticking.
- Cook in a frying pan with approx 5 ml of vegetable oil until golden brown
Notes
- Choose the right fish:
Use a firm, white-fleshed fish like barramundi, snapper, or cod. Avoid oily fish like salmon or mackerel as they’ll overpower the delicate flavours. - Keep your fish cold:
For the best texture, make sure your fish is well-chilled before blending. A cold mixture helps create that classic bouncy, springy texture in the finished fish cakes. - Finely slice the kaffir lime leaves:
They can be tough if too thick. Stack them, roll tightly, and slice as finely as possible into thin threads to release their oils and fragrance. - Use an ice cream scoop or wet hands:
The mixture can be sticky to handle. Lightly wet your hands or use an ice cream scoop to portion and shape the fish cakes easily. - Control your oil temperature:
Fry on medium heat — too hot and the outside will brown too quickly before the inside cooks through. Aim for a gentle sizzle. - Don’t overcrowd the pan:
Fry in small batches to maintain the oil temperature and ensure crisp, even cooking. - Relish can be made ahead:
The cucumber relish is even better after sitting for 15–30 minutes, allowing the flavours to meld.
Nutrition
Notes & Tips for Making Thai Fish Cakes
- Choose the right fish:
Use a firm, white-fleshed fish like barramundi, snapper, or cod. Avoid oily fish like salmon or mackerel as they’ll overpower the delicate flavours. - Keep your fish cold:
For the best texture, make sure your fish is well-chilled before blending. A cold mixture helps create that classic bouncy, springy texture in the finished fish cakes. - Finely slice the kaffir lime leaves:
They can be tough if too thick. Stack them, roll tightly, and slice as finely as possible into thin threads to release their oils and fragrance. - Use an ice cream scoop or wet hands:
The mixture can be sticky to handle. Lightly wet your hands or use an ice cream scoop to portion and shape the fish cakes easily. - Control your oil temperature:
Fry on medium heat — too hot and the outside will brown too quickly before the inside cooks through. Aim for a gentle sizzle. - Don’t overcrowd the pan:
Fry in small batches to maintain the oil temperature and ensure crisp, even cooking. - Relish can be made ahead:
The cucumber relish is even better after sitting for 15–30 minutes, allowing the flavours to meld.
We’d love to see your creations! Share your photos and tag us on social media
The perfect complement to your Thai fish cakes is our refreshing cucumber relish see our recipe here
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