Published Jun 05, 2018 Updated Aug 04, 2024
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
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.
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.
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