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Thai Fish Cake (Tod Mun Pla) Recipe

Thai Fish Cake (Tod Mun Pla)


Recipe: Thai Fish Cake (Tod Mun Pla) / ทอดมันปลากราย

8 oz. fish paste (I used store-bought fish paste)
1/2 egg (beaten)
2 tablespoons Thai red curry paste (Mae Ploy brand or Maesri brand)
5 snake beans/long beans (thinly sliced)
5 kaffir lime leaves (cut into fine thin strips)


In a small bowl, mix all the ingredients above to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.

Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it and make it into a patty. Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste. Alternatively, you can prepare all the fish aste first and then deep fry all of them at once.

Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber. (Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.)

Cook’s Note:

If you like Thai food, do check out my Thai recipes, including Thai fried chicken, green curry, Panang curry, and more.

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33 COMMENTS... read them below or add one

  1. Anonymous

    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. Rasa Malaysia

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

  3. Adeline

    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!

  4. Tricia

    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!

  5. Marc @ NoRecipes

    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.

  6. Kittiphong

    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.

  7. chumpman


    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

  8. Nic

    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.

  9. tango

    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.

  10. Aaron


    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?


  11. Greg F.

    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….

  12. 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.

  13. Tanja Noever

    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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