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Thai fish cake, or 'Tod Mun Pla,' is a flavorful and easy-to-make appetizer. With a crispy outside and tender inside, it's perfect for everything from parties to quick weeknight snacks.
Tod Mun Pla
I love Thai fish cakes and always order them whenever we dine out at Thai restaurants. The deep-fried goodness and the appetizing Thai cucumber salad that comes with them are irresistible.
Called Tod Mun Pla in Thai, these fish cakes are made with fresh fish paste, long beans, red curry paste, and kaffir lime leaves. Each bite bursts with the briny flavors of fish, the fragrance of red curry paste, and the crunch of long beans. They are absolutely delightful.
Best Thai Fish Cake Recipe
These Thai fish cakes are so good that I always feel like I need two orders to satisfy my cravings. But not anymore! My easy Thai fish cake recipe is authentic and delicious, tasting just like the ones at Thai restaurants, if not better.
With just 4 simple steps, 5 ingredients, and 20 minutes, you’ll be able to enjoy these savory and fragrant fish cakes. I can make a big batch, fry them up, and enjoy them all day.
Why You’ll Love This Recipe
- Authentic flavor. My Thai fish cake recipe capture that genuine Thai taste with the perfect mix of fish paste and spices, just like you’d find in Thai restaurants.
- Quick and easy. You can whip up these tasty fish cakes in just 20 minutes with only 4 simple steps—perfect for when you’re short on time.
- Versatile. They’re great as an appetizer, snack, or part of any meal, making them perfect for any occasion.
- Make-ahead. Cook up a big batch in advance and have them ready to fry up and enjoy throughout the day.
Thai Fish Cake Ingredients
- Fish paste – I used store-bought frozen fish paste. If you’d like to make homemade fish paste, check out my How to Make Fish Balls recipe.
- Egg – Helps bind everything together.
- Thai red curry paste – Adds a delicious kick and that signature Thai flavor to the fish cakes.
- Snake beans – Adds a nice crunch.
- Kaffir lime leaves – Gives the fish cakes a zesty citrus aroma.
See the recipe card for full information on ingredients.
How To Make Tod Mun Pla
Step 1. In a small bowl, mix all the ingredients to form a smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
Step 2. Heat up a pot of oil. Wet your hands and pick up some fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it into a patty. Drop it into the hot oil and fry until golden brown.
Step 3. Repeat the process with the remaining fish paste. Alternatively, you can prepare all the fish paste first and then deep-fry them all at once.
Step 4. Serve the fish cakes hot with Thai cucumber salad.
Helpful Tips For Home Cooks
- If your fish paste mixture feels too soft, chill it in the refrigerator for about 15-20 minutes. This helps it hold its shape better while frying.
- Wet your hands before shaping the fish cakes to keep the paste from sticking and make it easier to form neat patties.
- Make sure the oil is hot enough before frying (around 350°F or 175°C). If it’s not hot enough, the fish cakes might get greasy. You can test it by dropping a small piece of the mixture in—if it sizzles and floats, you’re good to go.
- Fry the fish cakes in batches so you don’t overcrowd the pan. This helps keep the oil temperature steady and cooks the cakes evenly.
Frequently Asked Questions
Yes, you can prepare the fish paste mixture in advance and store it in the refrigerator for up to 24 hours before frying.
To adjust the batch size, just increase or decrease the ingredients proportionally. Keep the ratios the same to make sure the flavor and texture stay consistent.
If your fish cakes are falling apart, just mix in a little more beaten egg to help them stick together. Also, make sure the oil is nice and hot, and don’t crowd the pan too much.
Yes. Cook the cakes for about 10-15 minutes, flipping them halfway. They’ll turn out crispy with way less oil. Just make sure not to overcrowd the basket so they cook evenly.
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
This Thai fish cake recipe is only 144 calories per serving.
What To Serve With Thai Fish Cake
Serve these delicious fish cakes with Thai cucumber salad. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Thai Recipes You Might Like
Thai Fish Cake (Tod Mun Pla)
Ingredients
- 8 oz (230g) fish paste, I used store-bought frozen fish paste
- 1/2 egg, beaten
- 2 tablespoons Thai red curry paste, Mae Ploy brand or Maesri brand
- 5 snake beans , or long beans, thinly sliced
- 5 kaffir lime leaves, cut into fine thin strips
Instructions
- In a small bowl, mix all the ingredients 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 some fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it into a patty. Drop it into the hot oil and fry until golden brown.
- Repeat the process with the remaining fish paste. Alternatively, you can prepare all the fish paste first and then deep-fry them all at once.
- Serve the fish cakes hot with Thai cucumber salad.
Notes
- If your fish paste mixture feels too soft, chill it in the refrigerator for about 15-20 minutes. This helps it hold its shape better while frying.
- Wet your hands before shaping the fish cakes to keep the paste from sticking and make it easier to form neat patties.
- Make sure the oil is hot enough before frying (around 350°F or 175°C). If it’s not hot enough, the fish cakes might get greasy. You can test it by dropping a small piece of the mixture in—if it sizzles and floats, you’re good to go.
- Fry the fish cakes in batches so you don’t overcrowd the pan. This helps keep the oil temperature steady and cooks the cakes evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tell me the sodium content on the nutrition label is wrong.
It probably is. I used a nutrition generator and it’s what it gives me.
Hi I tried to make this I bought white fish and minced it up added the rest of the ingredients (fish cakes) , when it came to frying them it just ended up like mashed up slop , so added more egg and turned it into a fishy omelette, what did I do wrong
The problem is your fish paste. I bought a ready-made fish paste. If you bought white fish, you need to blend and chop it up with salt until it forms a very sticky paste.
Need a softer fish not flakey I prefer Spanish makeral
You can use any fish you like.
It is best to use the following white fish: Ling, Tilapia, Snapper, Barramundi, Silver Dory, John Dory, Basa, Hokki, Perch, Flathead, Monkfish
Avoid:
super lean fish (swordfish, tuna)
delicate fish (flounder, Dover sole)
small whole fish like sardines or mackerel
info courtesy of another site: https://www.recipetineats.com/thai-fish-cakes-2/?fbclid=IwAR3L46WV8z7HTHfFXvWdl18Iu4IQmFMXPWOJHz0UyL8LkAbS9ddH8BqHlVU
Also, if possible, try and blend the fish meat first, pound a wee bit with some water mixed with salt… just dip the pestle in the solution and pound the mix in the mortar.. after a few pound, you will see your mix sorta firms up.. ;)
I am not sure if this method will work AFTER you blended the whole mix (minus salt) and do this with the salted solution.. Can give it a try?
In Chinese cooking, that is how we firm up the meat for fishball making.
Similar to making Japanese surimi paste from pollock fish which is then made into kamiboko crab, fish cakes, etc…..Jennifer (Nylander) Littke
Tried these, quite surprised that you didn’t need actual fish in the recipe. They smelt and looked disgusting and they went straight in the bin! Good job I made an amazing jungle curry as a main. Yuk!!!!!
What do you mean? Were you able to get the fish paste? You wouldn’t even taste the fish if it’s done right.
Yummy and easy to make!