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. I’ve got a lot of favourites but near the top of the list is Tod Mun Pla or Thai Fish Cakes.
What exactly are Thai Fish Cakes?
Perfect little morsels of deliciousness! Thai Fish Cakes are small bite sized fritters made from white fish. They are spiced with red curry paste and flavoured with fresh herbs. Served with a spicy dipping sauce they are ideal as a starter or a brilliant party snack.
Bite sized, but big in flavour!
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.
What should I serve with Thai Fish Cakes?
I’ve shared a recipe here for a quickly made spicy dipping sauce, but nearly any Asian-style sauce or dressing works well here. Some steamed green vegetables and Basmati or jasmine rice are always good companions to Thai food. Of course, you could make a Thai feast and cook up an Easy Thai Beef Salad, a Massaman Beef Curry, Chicken Pad Thai or Tom Yum Goong!
You can make fishcakes with frozen fih (and they are still delicious)
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.
Thai Fishcakes are great to make in advance (Party Hosts, Take note)
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! Just be sure to heat them gently for the best results. The Spicy Dipping Sauce will keep for days.
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 – they’ll keep about 3 days in the fridge.
Can I freeze fish cakes?
Yes, cooked fish cakes can be frozen and reheated, though the texture won’t be as light as fresh.
Can I double or triple the fish cake recipe?
Absolutely! There is a reason this is a popular restaurant starter, it can be made in bulk (and it’s super tasty)
I hate cilantro/coriander – can I leave it out?
Yes, try replacing it with chives or even basil (Thai basil if you can get it). It’S important to have a bit of greenery in there for the best flavour.
Served with a spicy, crunchy dipping sauce, these delicious morsels always disappear in a flash!
Quick Thai Fish Cakes (Tod Mun Pla)
Perfect for finger food or parties, Quick Thai Fish Cakes are packed with flavour and super quick to make. Served with a spicy, crunchy dipping sauce, these delicious morsels always disappear in a flash!
- 400g (14 oz.) white fish fillets, skinless and boneless
- 2 Tbsp red curry paste
- 2 Tbsp fish sauce
- small bunch coriander (cilantro) or chives
- 100g (3.5 oz.) green beans
- 1 egg white
- 1 ½ tsp sugar
- zest of 1 lime
- 2 spring onions/ scallions, finely sliced
- 2 Tbsp cornstarch
- neutral oil, for frying
for the spicy dipping sauce:
- 125ml( ½ cup) sweet chilli sauce
- juice of 1 lime
- 1 tsp fish sauce
- small bunch coriander (cilantro) 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.
For best results use a good quality Red Curry Paste from Thailand. Most reasonably sized supermarkets seem to have at least one or two varieties in the international foods section.
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.