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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!

Quick Thai Fish Cakes (Tod Mun Pla)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 2

Ingredients

  • 400 g white fish fillets skinless and boneless
  • 2 Tbsp red curry paste
  • 2 Tbsp fish sauce
  • 1 bunch small bunch coriander cilantro or chives
  • 100 g green beans
  • 1 egg white
  • 1 ½ tsp sugar
  • zest of 1 lime
  • 2 spring onions/ scallions finely sliced
  • 2 Tbsp cornstarch
  • vegetable oil for frying

for the spicy dipping sauce:

  • 125 ml sweet chilli sauce
  • juice of 1 lime
  • 1 tsp fish sauce
  • 1 bunch coriander cilantro or spring onions, chopped
  • 50 g salted peanuts roughly chopped

to serve:

  • lime wedges

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • 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.

Notes

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

Serving: 6Fish Cakes | Calories: 568kcal | Carbohydrates: 54g | Protein: 52g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 2587mg | Potassium: 996mg | Fiber: 5g | Sugar: 39g | Vitamin A: 2744IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 3mg