Easy Thai Fish Cakes (Tod Mun Pla)

I should make these Thai fish cakes more often. They are so delicious! I just love their flavor. No need to buy them frozen from now on. Make them at home! Read on if you want to know my recipe.

This Thai fish cakes recipe comes from my Thai friend Rose who gave me a Thai cooking lesson once.

She also taught me how to make a classic pad thai!

These cakes are a people pleaser and they are perfect for an upcoming garden party with friend next week.

I wanted to make them in advance just once to make sure I still got that recipe right.

Cucumber Dipping Sauce

My favorite way to serve my fish cakes?

With a lush cucumber dipping sauce, because it is so easy to make! It is also a dipping sauce that my Thai friend taught me how to make.

Here is what you need for for the dipping sauce then.

Three tablespoons of freshly chopped cucumber, a tablespoon of crushed salted peanuts, a pinch of (brown) sugar, a tablespoon of fish sauce, a tablespoon of light soy sauce and a tablespoon of rice vinegar.

Combine all these ingredients.

Then let the sauce chill in the fridge until your freshly cooked fish cakes are ready to be served.

Easy Thai Fish Cakes (Tod Mun Pla)

You can easily make the fish cake mixture in a blender if you like.

This will only make the cakes finer in texture. However I like my fish cakes better if they still contain little chunks of fish. I like the texture better.

But it is entirely up to you to decide!

My spicy thai fish cakes are a great appetizer! Or even a starter.

I even serve them often as a light and easy lunch.

Excellent choice!

Do you love Thai fish recipes?

Then you should also check out my Thai fish and seafood curry!

Enjoy!

Easy Thai Fish Cakes Recipe

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Thai Fish Cakes

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Spicy thai fish cakes, what a great appetizer or starter!

Course: Appetizer, Lunch, Snack, Starter

Cuisine: Thai

Servings: 6 fish cakes

Calories per serving: 119 kcal

Ingredients

• 9 oz raw white fish (250 g), deboned and skinned
• 1 fresh spring onion sliced
• 1 tbsp red chili chopped
• 2 tbsp fresh ginger grated
• 1 tsp spicy red curry paste
• 1 tbsp cornflour
• 2 tsp lime juice
• a handful fresh mint
• 1 tbsp fish sauce
• 1 egg yolk beaten
• caster sugar
• frying oil

Instructions

1. Chop the raw fish finely and then add it to a large mixing bowl together with the finely sliced spring onion, the grated ginger and the chopped chili. Season with the lime juice and a tiny pinch of sugar.

   

2. Mash the fish up with a fork until it's mushy. Then add the fish sauce, cornflour, red curry paste and beaten egg yolk.

   

3. Mash the fish again. Taste it and add extra fish sauce, sugar or lime juice to taste. Then let the fish paste rest in the fridge for 10 minutes. Pour a little frying oil in a large non-stick pan and place it over medium heat until hot. Then add little portions of the fish batter using a tablespoon (do this in batches if necessary). Flatten the top of the fish dollops nicely.

   

4. Cook the fish cakes for about a minute until they start to turn golden on one side. Carefully flip them  and then fry the cakes for another minute until nicely golden on both sides.

   

5. Let the fish cakes drain on kitchen paper, keep them warm under tinfoil while you fry the remaining cakes. Serve the fish cakes hot with cucumber dipping sauce.