It’s no secret that I love Thai food. The flavours and scents of the Thai kitchen are among my favourite in the world, with the perfect balance of sweet, spicy, sour and salty transporting me directly to the streets of Bangkok. One of the best known of all Thai street food has to be Tod Mun Pla or Thai Fish Cakes.
Even though they are so simple and quick to make these little morsels are full of wonderful flavour. I like to make a big platter for serving as finger food at parties, though they are equally good as a starter or even main dish served alongside some basmati or jasmine rice. I’ve shared a recipe here for a quickly made dipping sauce, but nearly any Asian-style sauce or dressing works well here.
Living pretty far from the ocean for most of the year I tend to make my Quick Thai Fish Cakes with frozen fish fillets. If you are lucky enough to live near the ocean or a good source of fresh fish then use your favourite variety, each fish will have a subtly different and delicious flavour.
Quick Thai Fish Cakes keep for 2-3 days in the fridge and can be gently reheated in a low oven if you’d like to make them in advance, though they are so quick to make I usually whip them up fresh!
I always order a plate of fish cakes as a starter whenever we eat in a Thai restaurant, what’s your favourite Thai starter? Let me know in the comments below! xJ
FREQUENTLY ASKED QUESTIONS
Can I make Quick Thai Fish Cakes in advance?
I find that fish cakes taste best when made fresh, though you can make them up an hour or two in advance, or cook them and reheat them.
Can I freeze fish cakes?
Cooked fish cakes can be frozen and reheated, though the texture won’t be as light as fresh.
Can I double or triple the recipe?
Served with a spicy, crunchy dipping sauce, these delicious morsels always disappear in a flash!
- 400g white fish fillets, skinless and boneless
- 2 Tbsp red curry paste
- 2 Tbsp fish sauce
- small bunch coriander or chives
- 100g green beans
- 1 egg white
- 1 ½ tsp sugar
- zest of 1 lime
- 2 spring onions, finely sliced
- 2 Tbsp cornstarch
- neutral oil, for frying
for the spicy dipping sauce:
- 125ml sweet chilli sauce
- juice of 1 lime
- 1 tsp fish sauce
- small bunch coriander or spring onions, chopped
- 50g salted peanuts, roughly chopped
- lime wedges
- BLEND THE MIXTURE: Put the fish, curry paste, fish sauce, coriander or chives, green beans, egg white, sugar and lime zest into the bowl of a food processor with the blade attachment fitted. Process to a smooth paste.
- SHAPE THE FISH CAKES: Use a silicone spatula to scoop the mixture into a bowl and fold through the spring onions and cornstarch. With wet hands roll the mixture into 12-14 balls, then flatten gently into discs. Chill until ready to cook.
- MAKE THE SAUCE: To make the spicy dipping sauce, stir together the sweet chilli sauce, lime juice and fish sauce, then sprinkle over the coriander and peanuts.
- COOK THE FISH CAKES: To cook the fish cakes, heat 2cm oil in a heavy-based saucepan or frying pan. Fry the fishcakes in batches, for 4-5 minutes on each side until golden brown. Keep warm while you cook the remaining batter.
- SERVE: Serve hot with the spicy dipping sauce as a snack or starter, or with rice for a more substantial meal.
Nutrition Information:Yield: 2 Serving Size: 6 Fish Cakes
Amount Per Serving: Calories: 679Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 188mgSodium: 2377mgCarbohydrates: 65gFiber: 8gSugar: 38gProtein: 59g
Nutrition information is calculated automatically and isn’t always accurate.