Thai Fish Cakes

Thai Fish Cakes

Thai fish cakes, or Tod Mun Pla, are a popular dish in Thai cuisine, known for their crispy exterior and tender, flavorful interior. Made from fish fillets, curry paste, and a variety of aromatic herbs and spices, these cakes are a perfect balance of savory and spicy.

Often served as an appetizer or side dish with a tangy dipping sauce, Thai fish cakes are an explosion of flavor with each bite.

They’re easy to make at home and bring the authentic taste of Thailand to your kitchen. Whether paired with a side of rice or served as a snack, these fish cakes are sure to impress anyone who loves bold, vibrant flavors.

Ingredients:

1 lb white fish fillets (tilapia, cod, or snapper work well), skinless and boneless

1/4 cup red curry paste (or green curry paste for a spicier version)

1 egg

2 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

2 tbsp chopped fresh cilantro

2 tbsp chopped fresh Thai basil (or regular basil)

1/4 cup finely chopped green beans or long beans

1/4 cup chopped shallots or onions

1/4 tsp ground white pepper

1/4 tsp salt (adjust to taste)

1/4 cup rice flour (or all-purpose flour)

1/4 cup vegetable oil (for frying)

For the Dipping Sauce:

3 tbsp fish sauce

1 tbsp lime juice

1 tbsp brown sugar

1 small red chili, finely chopped (optional)

1 clove garlic, minced

1 tbsp chopped cilantro (for garnish)

How to Make:

Prepare the Fish: Start by placing the fish fillets in a food processor. Pulse until you have a smooth, paste-like texture. If you don’t have a food processor, you can finely chop the fish by hand or use a mortar and pestle to pound it into a paste. This step is crucial for achieving the soft, tender texture of the fish cakes.

Mix the Ingredients: To the fish paste, add the red curry paste, egg, fish sauce, lime juice, brown sugar, cilantro, Thai basil, green beans, shallots, white pepper, and salt. Mix everything thoroughly, ensuring the ingredients are evenly distributed. The mixture should have a sticky, dough-like consistency.

Form the Fish Cakes: Wet your hands with a bit of water to prevent sticking, and then scoop out about 2 tablespoons of the fish mixture. Roll it into a ball, then flatten it gently to form a small patty, about 2-3 inches in diameter. Repeat this process until all the mixture is used up.

Fry the Fish Cakes: Heat the vegetable oil in a large frying pan or skillet over medium heat. Once the oil is hot (you can test this by dropping a small piece of the mixture into the oil—if it sizzles, it’s ready), carefully add the fish cakes, a few at a time. Fry for 3-4 minutes on each side until they are golden brown and crispy. Remove the cakes from the pan and place them on a paper towel-lined plate to drain any excess oil.

Prepare the Dipping Sauce: While the fish cakes are frying, prepare the dipping sauce by combining the fish sauce, lime juice, brown sugar, chopped chili (if using), and minced garlic in a small bowl. Stir until the sugar dissolves and everything is well combined. Garnish with fresh cilantro.

Serve: Once the fish cakes are cooked, arrange them on a serving plate and serve with the dipping sauce on the side. Garnish with additional cilantro if desired. Thai fish cakes are typically enjoyed with a side of steamed jasmine rice, a fresh salad, or as part of a larger Thai meal.

Chef’s Note:

If you prefer a milder version of these fish cakes, you can reduce the amount of curry paste or omit the chili in the dipping sauce. The fish cakes can also be made ahead of time and stored in the refrigerator. If preparing in advance, store the uncooked fish cakes on a parchment-lined baking sheet and freeze them. Once frozen, transfer them to a resealable plastic bag or container, and they will keep for up to 2 months. When ready to cook, fry them straight from the freezer.

For the best texture, use a firm, white fish like tilapia, cod, or snapper. If you don’t have access to fresh fish, you can use frozen fish fillets, just be sure to thaw and drain any excess moisture before processing them into a paste.

Nutrition Information (per serving, makes 4 servings):

Calories: 270

Protein: 28g

Carbohydrates: 10g

Fat: 14g

Saturated Fat: 2g

Cholesterol: 95mg

Sodium: 750mg

Fiber: 2g

Sugars: 6g

Thai fish cakes offer a delightful combination of flavors, with the spicy kick of curry, the freshness of herbs, and the savory depth of fish. They’re perfect for those looking to explore Thai cuisine or for anyone craving a delicious and unique appetizer or side dish. The dipping sauce complements the fish cakes perfectly, adding a tangy, sweet, and spicy element that enhances the overall dish. Enjoy these Thai fish cakes at your next dinner party or as a flavorful weeknight treat!