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Thai Fish Cake (Tod Mun Pla) Recipe http://rasamalaysia.com/thai-fish-cake-tod-mun-pla-recipe/
February 07th, 2009 33 Comments

Thai Fish Cake (Tod Mun Pla) Recipe

Thai Fish Cake (Tod Mun Pla)ทอดมันปลากราย.

I don’t know Thai, but I think it means Tod Mun Pla, or fish cakes in Thai.

Let me tell you the story about how I fell in love with ทอดมันปลากราย, or Thai fish cakes.

Every time I go to Bangkok, I love wandering about in the city, looking for interesting street foods to eat. Recently, when I was in Pratunam, I chanced upon this old lady with a push cart equipped with a big wok of hot boiling oil. On the push cart, there is a huge container of orange-hued mixture. It didn’t look too appetizing to me and I didn’t know what it was…

Thai Fish Cake (Tod Mun Pla)The old lady then wet one of her hands, shaping a small ball from the mixture, and using only her fingers, she flattened the ball into a nice patty and then dropped it into the wok. Within a minute or so, the flat patty floated to the top and I realized that she was making Thai fish cakes. She made many of these Thai fish cakes in a jiffy; all of them floated to the top to golden-brown glory. I knew I had to taste them.

She packed 10 pieces of the Thai fish cakes into a plastic bag, drenched a dollop of chili sauce onto the fish cakes, and then topped them with a few slices of fresh cucumber. All for only 20 Bahts. It was love at first bite, the best Thai fish cakes I’d ever tasted. They were so fresh, juicy, and simply exquisite. I wished I could have taken the pictures, but I left my camera in my luggage.

So here I am sharing my recipe and pictures of Thai fish cake with you, trying to re-create what I had. They are as good as they get.

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33 comments... read them below or add one

  1. Anonymous says:

    u always traveled around… :) here and there….. very nice.
    i was at pratunam before… u were wright about it. they have lots of street foods…fish cake..oh my god, dipped with sweet chilli sauce is very good. by the way, very nice pic

  2. Thip says:

    That looks so authentic!!

  3. Thip says:

    Too bad, we should have met. :)

  4. Maudecat says:

    Ohhhhh. That’s my favorite! I can’t wait for the recipe!

  5. Shreela says:

    Based on the post’s TITLE, I thought we’d find an actual recipe rather than a preview.

  6. Rasa Malaysia says:

    Shreela – the recipe is up. It couldn’t finish posting the recipe and had it as “Coming Soon” just now.

  7. Adeline says:

    I love Thai fish cakes. I think the addition of chopped long beans give thai fish cakes a great texture, more crunchy. And of course, you can’t go wrong with the sweet chili sauce. The recipe seems very easy. I am going to try your Thai fish cakes recipe!

  8. chuck says:

    Rasa, I can always count on you to make something delicious. Love it!

  9. Joe says:

    Love the pictures – it looks great!

  10. pigpigscorner says:

    Looks so good!! I can imagine how tasty it must be!

  11. Manop says:

    I love Tod Man Pla too. The picture takes me super hungry.

  12. Tricia says:

    This is one of my favorite snacks! When I was living in L.A. I love to go to “Sala Thai” in Chinatown. They have one of the best fish cakes!

  13. Kevin says:

    Those looks tasty!

  14. syrie says:

    Perfect Bee. They look amazing. I also like tod mun goong made with prawns.

  15. Laila says:

    I never tried making this be4 … it sounds very interesting .. and looks delicious .. Laila .. http://limeandlemon.wordpress.com

  16. Marc @ NoRecipes says:

    Mmmmm Tod Mun Pla is one of my favourite things. I love the crunchy bits of long bean and the zing that comes from the lime leaves.

  17. Jessica says:

    oh man, this looks awesome.

  18. Food For Tots says:

    Your fish cakes make me drooling! I luv kaffir lime leaves. Used them in my minced meat and they tasted great!

  19. worldwindows says:

    This is a best-selling snack anytime. From Bangkok to Chiangmai. Just love it.

  20. Kittiphong says:

    the trick is you need to pounce very hard on the mixture of fish paste and curry paste several times with the help of mortar and pestle till sticky. This will ensure that once fried, it’ll be gummy like.

  21. chumpman says:

    Hi

    My 1st visit here.

    Bangkok is one of the places I like to travel the most as well as my friends because of the yummy street foods there. It is also the only one place that we don’t gain weight after the trips, lol. The secret is shopping, eat, shopping, eat so we are able to burn the fat from time to time.

    Wish I can make it as good as yours by following the recipe, thanks for sharing

  22. Nic says:

    Oh gosh, one of my fav snack. Thanks for sharing the recipe. Just a quick q. you use premade fish paste…does it give a springy texture? Thanks again.

  23. tango says:

    do u have the recipe on how to make fish paste? All of your recipe involving fish paste are refered to cha cha brand which has no origins.

  24. Aaron says:

    Hi

    Rasa Malaysia, I remember my visits to Thailand when I was a teenager. My favorite was definitely the Tod Mun. Thanks for the recipe and the story of your experience. It brought back memories.

    When looking for the fish paste, do you look for a particular brand? Should I avoid fish paste with seasoning, salt etc?

    Thanks
    Aaron

  25. Greg F. says:

    Hi, I was just wondering if you also knew anything about breaded, or battered fish, or crab bites that usually could be found all over the New Zealand food shop district…They were usually always sold by the same or very close to places making fish cakes, that I also love by the way…Your pictures take me right back to NZ, very authentic looking…the crab, or fish bites were usually served cold with a mayonaise based dipping sauce….I would love to find a recipe for these….I miss it so much….they were great to throw in or along side a salad….any help would be very much appreciated….

  26. Thanks for Reminding us about a Copied Recipe ( We have removed it )
    We know blogger Would not do anything for your report any way we removed to be fair.
    I wonder why you publish your recipes if you don’t want your Recipes to be shared. Specially When you have added a lot of social Icons and staff here.
    its No longer your Recipe.
    But i think Name Thai Fish Cake (Tod Mun Pla ) is not your copyright name. So we intend to keep the name as it is.
    And to be Social and Responsible I would like to see this Comment without being deleted. And give a Fair reply to stay in control of Social Media.
    Thanks again.

    • I have specifically written about copyright on my website: No part of the content (digital photographs, recipes, articles, etc.)
      or this site may be reproduced without prior written permission.
      This site is protected by CopyScape. DO NOT COPY.

      It’s a courtesy to ask before copying my entire recipe, content, and photographs on your site.

  27. Tanja Noever says:

    I actually use thinly sliced ocra instead of the long beans. That is how one of my good friends (she grew up in Thailand) thought me how to make them. Instead of using store bought fish paste you can use any white fishfilet and just mix it with the red curry paste in the blender, then add the chopped up other ingridients.

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